TEST BANK for Nutrition Essentials A Personal Approach 3rd Edition by Wendy J Schiff by ACADEMIAMILL

1) Which of the following substances is a nonnutrient that provides energy for the human body? 1) ______ C) Glucose D) Cholesterol

A) Protein B) Alcohol

Learning Objective : 1.02.04 Provide examples of essential nutrients, nonnutrients, phytochemicals, a Section : 1.02e What’s a Nonnutrient?

Question Details Bloom's : 1. Remember Section : 1.02b Food Energy Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients

2) Which of the top ten leading causes of death in the United States isn't related to diet? 2) ______ A) Chronic lower respiratory infections B) Cancer Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02a Nutrients and Their Major Functions Topic : Public health and nutrition

C) Diabetes D) Stroke Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle Activity Type : New

3) A serving of food contains 31 g carbohydrate, 6 g protein, 15 g fat, 5 mcg vitamin D, and 225 g of water. Based on this information, a serving of this food supplies ____ kcal. 3) ______

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C) 330 D) 283

A) 194 B) 87 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

4) Roberto's father died from a condition that's the leading cause of death in the United States. Based on this

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

information, Roberto's father died of ______.

4) ______ C) lung cancer D) heart failure

A) complications from diabetes B) alcohol poisoning

Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle Activity Type : New

Question Details Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Section : 1.02a Nutrients and Their Major Functions Topic : Public health and nutrition

5) A serving of food contains 28 g carbohydrate, 12 g protein, 9 g fat, 50 g of water, 25 mcg vitamin B-12, and 202 mg potassium. Based on this information, a serving of this food supplies ____ kcal. 5) ______ A) 241 B) 190 Question Details

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C) 335 D) 393 Accessibility : Keyboard Navigation

Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of food based on its macronutri

Bloom's : 4. Analyze Topic : Nutrition computations

6) In the United States, which of the following practices is highly recommended to reduce the risk of serious chronic

diseases, especially premature heart disease?

6) ______ D) Taking aspirin A) Increasing vitamin D intake B) Quitting smoking C) Eating more fat-free foods

daily

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.01.01 Define all of the key terms in this module. Section : 1.02a Nutrients and Their Major Functions

Topic : Public health and nutrition Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle

A person's diet is his or her _______. 7) ______ A) efforts to lose weight by limiting intake of nutrients B) primary risk factor that cannot be modified

Question Details Bloom's : 1. Remember Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

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C) current macronutrient intake D) pattern of usual food selections Learning Objective : 1.01.01 Define all of the key terms in this module. Section : 1.02a Nutrients and Their Major Functions

8) _____ is the primary cause of preventable deaths in the United States. 8) ______ D) Smoking cigarettes

A) Engaging in illegal behavior B) Driving while drunk C) Being physically inactive Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.01.01 Define all of the key terms in this module. Section : 1.02a Nutrients and Their Major Functions

Topic : Public health and nutrition Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle

Which of the following statements is true? 9) ______

A) In their natural forms, most of the things we eat are mixtures of various nutrients. B) Milk, bananas, and soybeans are among the few nutritionally perfect foods for humans. C) Broccoli is an energy-dense food. Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module. Learning Objective : 1.03.02 Classify foods as nutrient dense, energy

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D) According to registered dietitians, people shouldn't eat "junk" foods.

dense, or high in empty calorie Section : 1.03b Variety, Moderation, and Balance Are Features of Healthy Diets Learning Objective : 1.03.03 Identify key basic nutrition concepts, including the importance of eatin

10) Which of the following conditions is one of the top five leading causes of death in the United States that's related to diet? 10) ______ C) Kidney disease D) Anemia

A) Stroke B) Suicide

Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02a Nutrients and Their Major Functions Topic : Public health and nutrition

11) Erika is making a recipe from foods that contain the following nutrients: 240 ml water, 50 g fat, 40 g protein, 500 mg vitamin C, 200 g carbohydrate, and 600 mg calcium. Approximately how many kilocalories does the entire product of this recipe provide? 11) ______ A) 1410 B) 1880 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

C) 1550 D) 2040 food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

12) A sugar-sweetened, carbonated beverage that contains alcohol supplies

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23 g carbohydrate, 1 g protein, 1 g fat, 8 g alcohol, 25 mg vitamin C, and 230 ml water per serving. Based on this information, a serving of this drink supplies ____ kcal. 12) ______ C) 113 D) 203

A) 163 B) 161 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations

13) A serving of food contains 12 g carbohydrate, 14 g protein, 6 g fat, 5 mg vitamin C, 3 mg iron, and 100 g of water. Based on this information, a serving of this food supplies ____ kcal. 13) ______ A) 212 B) 158 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

14) A serving of food contains 9 g carbohydrate, 2 g protein, 90 ml water, 3 g fat, 25 mcg vitamin A, 2.5 mg niacin, and 0.8 mg iron. Based on this information, a serving

C) 456 D) 246 food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

of this food supplies ____ kcal.

14) ______ Version 1

C) 113 D) 15

A) 71 B) 125 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

15) A serving of food supplies 25 g carbohydrate, 10 g fat, 8 g protein, and 100 g water. Which of the following

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

statements is true about the serving of this food?

15) ______ A) Protein provides about 50% of total calories. B) Water provides the most food energy. C) Fat provides the most food energy. Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

16)

D) Carbohydrate provides the most food energy. food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

Which of the following foods is energy dense? 16) ______ A) Peanut butter B) French fries

Question Details Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand

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C) Sweet potato D) Blueberries Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module.

Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie

Topic : Food sources

17) A sugar-sweetened beverage that contains alcohol supplies 35 g carbohydrate, 1 g protein, 0 g fat, 10 g alcohol, 25 mg vitamin C, and 230 ml water per serving. Based on this

information, a serving of this drink supplies ____ kcal.

17) ______ C) 232 D) 263

A) 203 B) 214 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations

18) Which of the following substances is a phytochemical that is known to relieve some pain when applied to skin? 18) ______ A) Caffeine B) Cholesterol Question Details Bloom's : 1. Remember Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.02.04 Provide examples of essential nutrients,

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C) Capsaicin D) Vitamin D nonnutrients, phytochemicals, a Section : 1.02e What’s a Nonnutrient? Topic : Phytochemicals

19) ______ A) Regardless of their ages and physical conditions, people don't need to take dietary supplements that include vitamins and minerals. B) To achieve optimal health, you need to match your diet with your blood type, eye color, and other physical characteristics. C) To achieve and maintain good health, people should rely on eating a variety of nutrient-dense foods instead Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.03.03 Identify key basic nutrition concepts,

of taking dietary supplements. D) Nutritional needs of healthy people generally don't vary during different life stages, such as infancy and pregnancy.

including the importance of eatin Section : 1.03d There’s No “One Size Fits All” Approach to Good Nutrition

20) Which of the following foods is both energy and nutrient dense? 20) ______ A) Peanut butter B) French fries Question Details Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Activity Type : New Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module.

C) Blueberries D) Sweet potato Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie Topic : Food sources

21) A serving of food contains 32 g

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carbohydrate, 16 g protein, 40 ml of water, 5 g fat, 25 mcg vitamin B-6, 1.2 mg zinc, and 1.8 mg iron. Based on this information, a serving of this food supplies ____ kcal. 21) ______ C) 326 D) 250

A) 185 B) 237 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

22) Eating salty foods, sugar-sweetened foods, and fatty beef is associated with increased likelihood of having premature heart disease. Such poor diets are a ________ for heart disease. 22) ______ C) risk factor D) predictive action

A) critical determinant B) significant behavior Question Details Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.01.01 Define all of the key terms in this module.

Section : 1.02a Nutrients and Their Major Functions Topic : Public health and nutrition

23) Which of the following foods is the most nutrient dense per serving? 23) ______ A) Broccoli Version 1

B) Soft margarine C) Cheese pizza

D) Watermelon

Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 3. Apply Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module.

Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie

24) Which of the following foods is a source of phytochemicals? 24) ______ C) Plain yogurt D) Chicken

A) Soybeans B) Swiss cheese Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.02.04 Provide examples of essential nutrients,

nonnutrients, phytochemicals, a Section : 1.02e What’s a Nonnutrient? Topic : Phytochemicals

25) Which of the following substances is a nutrient that doesn't supply any energy for the human body? 25) ______ A) Alcohol B) Protein Question Details Bloom's : 1. Remember Section : 1.02b Food Energy

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C) Resveratrol D) Vitamin D Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of food based on its macronutri Learning Objective : 1.02.04 Provide examples of essential nutrients, nonnutrients, phytochemicals, a

Section : 1.02e What’s a Nonnutrient? Topic : Phytochemicals

26) A serving of food supplies 13 g carbohydrate, 7 g protein, 400 ml water, 25 mg vitamin C, and 3 g fat. According to this information, there are _____ kilocalories in a serving of this food. 26) ______ C) 136 D) 146

A) 156 B) 107 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

27) A serving of a food supplies 6 g carbohydrate, 1 g protein, 8 g fat, 100 mcg copper, and 30 ml of water. Based on this information, a serving of this food supplies ____ kcal. 27) ______ A) 93 B) 83 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

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C) 100 D) 130 food based on its macronutri Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations

28) A food scientist would like to develop a functional food that includes phytochemicals that may kill harmful microbes and reduce the risk of heart disease and certain cancers. Based on this information, which of the following

substances is the scientist most likely to use?

28) ______ C) Saponins D) Capsaicin

A) Beta-carotene B) Vitamins C and D Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.02.04 Provide examples of essential nutrients, nonnutrients, phytochemicals, a Bloom's : 3. Apply Section : 1.02e What’s a Nonnutrient?

Topic : Phytochemicals Learning Objective : 1.03.03 Identify key basic nutrition concepts, including the importance of eatin Section : 1.03e Foods and Nutrients Aren’t Cure-Alls

29) Which of the following substances are phytochemicals in red, blue, and purple fruits and vegetables that have antioxidant activity? 29) ______ A) Anthocyanins B) Saponins Question Details Bloom's : 1. Remember Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.02.04 Provide examples of essential nutrients,

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C) Sterols D) Free radicals nonnutrients, phytochemicals, a Activity Type : New Section : 1.02e What’s a Nonnutrient? Topic : Phytochemicals

30) Phyllis is a food scientist who works for a company that manufactures medical products. She wants to prepare a formula diet for people who cannot eat "regular foods." Her formula for a day's supply of the product contains 130 g glucose, 30 g fiber, 50 g fat, 70 g protein, 2300 ml water, and

all essential minerals. The Food and Drug Administration didn't approve this product for sale. Why?

30) ______ A) The product needs to contain a few grams of alcohol. B) The product contains too much water.

Learning Objective : 1.02.02 List the six classes of nutrients and identify a major role of each clas Bloom's : 4. Analyze

Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02d What's an Essential Nutrient?

31)

C) The product lacks vitamins. D) The product needs more fiber.

Which of the following statements is true? 31) ______

A) A healthy diet has a variety of many different kinds of nutrient-dense foods. B) Peanuts, sunflower seeds, and cashews are rich sources of empty calories. C) High doses of vitamins and minerals help prevent

many serious chronic diseases. D) Registered dietitians generally classify foods as either "good" or "junk." Diets

Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module. Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie Section : 1.03b Variety, Moderation, and Balance Are Features of Healthy

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Learning Objective : 1.03.03 Identify key basic nutrition concepts, including the importance of eatin Section : 1.03c Food Is the Best Source of Nutrients and Phytochemicals Section : 1.03e Foods and Nutrients Aren’t Cure-Alls

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32) Which of the following groups of Americans is most at risk of undernutrition? 32) ______ A) Young women who attend 4-year schools and live on campus B) Women who are pregnant for the first time and have strange food cravings C) Young adults who know which foods are nutrient

Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand

dense, but they're too busy to shop for and prepare healthy food D) Older adults who are frail and live in long-term care facilities Section : 1.02g What’s Malnutrition? Topic : Demographic trends and statistics

33) Which of the following foods is the most nutrient dense per serving? 33) ______ A) French fries B) Grape drink Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 3. Apply Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module.

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C) Scrambled egg D) Organic celery Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie

34) Zack is a healthy 10-month-old boy, so his age is a major factor that influences what he eats and drinks. 34) ______ ⊚ ⊚

true false Bloom's : 3. Apply Learning Objective : 1.01.02 Discuss various factors that can influence a person's food selections.

Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02a Nutrients and Their Major Functions Activity Type : New

35) How many kilocalories are in a portion of food that contains 9 g protein, 4 g fat, 15 g carbohydrate, 130 mg

vitamin C, and 15 ml water?

35) ______ C) 165 D) 132

A) 156 B) 118 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

36) Which of the following foods is the most energy dense per four-ounce serving? 36) ______ A) Frosted doughnut B) Fat-free milk

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C) Orange juice D) Raw berries

dense, or high in empty calorie Learning Objective : 1.03.03 Identify key basic nutrition concepts, including the importance of eatin

37) Which of the following fast food menu items contains a lot of empty calories? 37) ______ C) Garden salad D) Roast chicken sandwich

A) 100% orange juice B) Fried onion rings

Question Details Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Section : 1.03a There Are No “Good” or “Bad” Foods Learning Objective : 1.03.01 Define all of the key terms in this module.

Learning Objective : 1.03.02 Classify foods as nutrient dense, energy dense, or high in empty calorie Topic : Food sources

38) Anna is preparing a meatloaf that serves two people. Each serving of the food contains 12 g carbohydrate, 24 g protein, 15 g fat, 5 mcg vitamin B-12, 3 mg iron, and 100 ml of water. Based on this information, a serving of this food supplies ____ kcal. 38) ______ A) 346 B) 482

C) 279 D) 502 Question Details

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Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of food based on its macronutri

Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations

39) Gabriella is a food scientist who has discovered a chemical in whole grains, fruits, and other commonly eaten foods that has antioxidant functions. This chemical is a new vitamin, if it _____. 39) ______ D) results in a deficiency disease when it's not in diets

A) cannot be made by the body B) is in other foods that people usually eat C) is unsafe to consume in high amounts Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.02.04 Provide examples of essential nutrients,

nonnutrients, phytochemicals, a Section : 1.02d What's an Essential Nutrient? Bloom's : 4. Analyze

40) Jerome takes very high doses of vitamins and minerals. As a result of his behavior, Jerome is likely to develop ________. 40) ______ A) overnutrition B) undernutrition C) micronutrient malabsorption Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Topic : Nutrition basics

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D) antioxidant toxicity

Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 3. Apply

Section : 1.02g What’s Malnutrition?

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41)

An essential nutrient _______. 41) ______ A) is only in foods from natural sources B) is made by your body C) performs several vital functions in your body

Question Details Bloom's : 1. Remember Learning Objective : 1.02.01 Define all of the key terms in this module. Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

D) must be supplied by your diet

Learning Objective : 1.02.04 Provide examples of essential nutrients, nonnutrients, phytochemicals, a Section : 1.02d What's an Essential Nutrient?

42) Which of the following substances is a nutrient that provides energy for humans? 42) ______ A) Vitamin D B) Caffeine Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

C) Fat D) Alcohol food based on its macronutri Learning Objective : 1.02.02 List the six classes of nutrients and identify a major role of each clas

43) Yamiche is a biochemist with a company that Version 1

manufactures substances that can be added to foods to improve their flavor. She's discovered a chemical that she called "Agent X" in beet juice. Agent X prevents human cell membranes from being damaged by highly unstable

substances that are in the environment. Based on this information, Agent X is a (an) _______.

43) ______ C) antioxidant D) free radical

A) risk factor B) supplement Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 3. Apply Section : 1.02e What’s a Nonnutrient?

Topic : Phytochemicals Learning Objective : 1.02.05 Explain the importance of supplying the body with antioxidants.

44) Which of the following nutrients is the most essential for life? 44) ______ A) Calcium B) Vitamin D Question Details Bloom's : 1. Remember Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Learning Objective : 1.02.04 Provide examples of essential nutrients,

C) Protein D) Water nonnutrients, phytochemicals, a Section : 1.02d What's an Essential Nutrient?

45) Which of the following substances is a nutrient that's needed by the body but it doesn't provide any calories?

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45) ______ C) Glucose D) Water

A) Protein B) Beta-carotene

Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.02 List the six classes of nutrients and identify a major role of each clas

Question Details Section : 1.02b Food Energy Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand

46) A 6-ounce serving of a beverage contains 450 ml water, 15 g carbohydrate, and 7 g alcohol. Alcohol supplies

about ____ percent of the drink's total calories.

46) ______ C) 35 D) 45

A) 95 B) 115 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Topic : Nutrition computations Bloom's : 3. Apply

47) Which of the following nutrients provides energy for humans? 47) ______ A) Potassium B) Protein Question Details

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C) Thiamin D) Vitamin C Section : 1.02b Food Energy Topic : Nutrition basics

Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.02.03 Calculate the caloric value of a serving of food based on its macronutri

48)

Learning Objective : 1.02.02 List the six classes of nutrients and identify a major role of each clas

Metabolism is ________. 48) ______ D) the total of all chemical changes that occur in cells

A) the rate at which cells produce energy B) a form of energy C) a way of living Question Details Bloom's : 1. Remember Learning Objective : 1.02.01 Define all of the key terms in this module. Topic : Nutrition basics Accessibility : Keyboard Navigation

Gradable : automatic Section : 1.02a Nutrients and Their Major Functions

49) Which of the following foods is naturally a rich source of phytochemicals? 49) ______ A) Salmon B) Red pepper Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.02.04 Provide examples of essential nutrients,

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C) Fat-free milk D) Mayonnaise nonnutrients, phytochemicals, a Section : 1.02d What's an Essential Nutrient? Topic : Phytochemicals

50)

Will ate a hamburger that supplied his body with 600

____.

50) ______ C) milligrams D) bytes

A) kilocalories B) thermals Question Details Bloom's : 1. Remember Section : 1.02b Food Energy Learning Objective : 1.02.01 Define all of the key terms in this module.

Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

51) Which of the following substances has known antioxidant functions? (Check all that apply.) 51) ______ C) Anthocyanins D) Resveratol

A) Capsaisin B) Isoflavonoids Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Bloom's : 2. Understand Learning Objective : 1.02.04 Provide examples of essential nutrients, nonnutrients, phytochemicals, a Activity Type : New

Section : 1.02e What’s a Nonnutrient? Topic : Phytochemicals Learning Objective : 1.02.05 Explain the importance of supplying the body with antioxidants.

52) McKenzie's mother died of ______, which is a leading cause of death in the United States that's often related to diet. 52) ______ C) cystic fibrosis A) chronic upper respiratory disease B) kidney disease

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D) iron-deficiency anemia Topic : Public health and nutrition Learning Objective : 1.01.03 Identify the leading causes of death in the United States and lifestyle

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02a Nutrients and Their Major Functions

53) A serving of food supplies 18 g protein, 10 g carbohydrate, 7 g fat, 18 mg vitamin E, 2 mg iron, and 100 g water. Which of the following statements is true about the serving of this food? 53) ______ A) Protein provides 41% of the total calories. B) Fat provides 23% of the total calories. C) Vitamin E provides 10% of the total food energy. Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

54)

D) Carbohydrate provides 36% of the total food energy. food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

Which of the following nutrients is a micronutrient? 54) ______ A) Vitamin C B) Water

Question Details Bloom's : 1. Remember Learning Objective : 1.02.01 Define all of the key terms in this module.

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C) Sugar D) Cholesterol Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri

55) Javon is 16 years of age. Which of the following factors is highly likely to influence what he eats? 55) ______ D) His cooking A) His closest friends B) His access to medical care C) His academic performance

skills

Bloom's : 3. Apply Learning Objective : 1.01.02 Discuss various factors that can influence a person's food selections.

Question Details Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02a Nutrients and Their Major Functions Activity Type : New

56) A sugar-sweetened beverage contains 25 g carbohydrate, 5 g protein, 2 g fat, 5 g alcohol, 25 mg vitamin C, and 240 ml water per serving. Based on this information, a

serving of this drink supplies ____ kcal.

56) ______ A) 87 B) 173 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

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C) 117 D) 152 food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

57) A sugar-sweetened beverage contains 30 g carbohydrate, 1 g protein, 0 g fat, 15 g alcohol, 25 mg vitamin C, and 230 ml water per serving. Based on this information, a

serving of this drink supplies ____ kcal.

57) ______ C) 152 D) 105

A) 317 B) 229 Question Details Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

food based on its macronutri Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations

58) A serving of food contains 18 g carbohydrate, 7 g protein, 10 g fat, 2 mcg vitamin B-12, and 60 mg iron. Based on this information, how many kcal does a serving of this food provide? 58) ______ C) 116 D) 110

A) 190 B) 126 Question Details Learning Objective : 1.02.01 Define all of the key terms in this module. Accessibility : Keyboard Navigation Gradable : automatic Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.03 Calculate the caloric value of a serving of

59)

food based on its macronutri Bloom's : 4. Analyze Topic : Nutrition computations

Which of the following nutrients is a macronutrient? 59) ______ A) Carbohydrate

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B) Alcohol

Question Details Bloom's : 1. Remember Section : 1.02b Food Energy Topic : Nutrition basics Accessibility : Keyboard Navigation Gradable : automatic

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C) Vitamin D D) Water Section : 1.02c Macronutrients and Micronutrients Learning Objective : 1.02.02 List the six classes of nutrients and identify a major role of each clas

Answer Key Test name: Schiff3e_TB_Unit 01 1) B 2) A 3) D 4) D 5) A 6) B 7) D 8) D 9) A 10) A 11) A 12) B 13) B 14) A 15) D 16) B 17) B 18) C 19) C Version 1

20) A 21) B 22) C 23) A 24) A 25) D 26) B 27) C 28) C 29) A 30) C 31) A 32) D 33) C 34) TRUE 35) D 36) A 37) B 38) C 39) D 40) A Version 1

41) D 42) C 43) C 44) D 45) D 46) D 47) B 48) D 49) B 50) A 51) [B, C, D] 52) B 53) A 54) A 55) A 56) B 57) B 58) A 59) A

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1) A nutrition researcher adds 10 mcg of the mineral copper to the daily diet of 40 four-week-old laboratory mice. After six weeks, the scientist takes blood samples from each mouse. According to his findings, the mice developed abnormal red blood cells. Based on this information and your

knowledge of scientific research, what would be the best advice to tell him?

1) ______ A) He should contact other nutrition scientists directly and provide them with the details and findings of his study. B) He should prepare a research article that explains his findings and submit it to a peer-reviewed nutrition journal that publishes information concerning the mineral copper. C) He should repeat the study, but this time, use a scientific design that includes a larger number of mice and Question Details Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Topic : Scientific method Learning Objective : 2.01.02 List the basic steps of the scientific method

2) Dylan takes garlic pills to lower his blood cholesterol level, and he recommends the pills to his friends, because he thinks the pills are helpful. Dylan's nutrition-related advice to

control group. D) He should contact national news outlets, so he can announce his important findings to the general public.

as it relates to nutrition Bloom's : 4. Analyze Gradable : automatic

his friends is an example of a (an) ________.

2) ______ A) anecdote B) testimonial Question Details Bloom's : 2. Understand Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02 Explain the difference between an anecdote and a testimonial.

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C) motive D) bias Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Gradable : automatic

Which of the following statements is true? 3) ______

A) In a single-blind study, both the researchers and the human subjects don't know their group assignments. B) Before scientists begin their research, they usually develop a question to guide their study. C) An experimental study doesn't need to have a

Question Details Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Learning Objective : 2.01.03 Discuss ways that scientists conduct nutrition-related research that inv Topic : Scientific method

4) A team of scientists at a university's medical school want to design a scientific study to determine lifestyle factors that contribute to the development of chronic high blood pressure (hypertension) in humans. The design of their study

control group. D) In the United States, nutrition scientists often conduct studies on humans before doing animal testing. Bloom's : 1. Remember Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition Gradable : automatic

is most likely to include _____.

4) ______ A) submitting an article describing the study and its results to a popular personal health magazine B) getting the approval of state and local health departments before beginning the study C) identifying a large group of healthy young adults who are willing to participate in a population study that lasts Question Details Bloom's : 2. Understand Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence

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10 years D) preparing a press release so the study's design can be reported on Internet news outlets

Learning Objective : 2.01.01 Define all of the key terms in this module. Topic : Scientific method Learning Objective : 2.01.02

List the basic steps of the scientific method as it relates to nutrition Gradable : automatic

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5) Researchers are conducting a study to determine the effects of vitamin C on the human immune system. The study involves providing pills that contain vitamin C to one group of human subjects and pills that do not contain vitamin C or other active ingredients to another group of people. The pills

that do not contain the vitamin are ________.

5) ______ C) treatments D) supplements

A) antidotes B) placebos Question Details Bloom's : 2. Understand Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Learning Objective : 2.01.03 Discuss ways that scientists conduct

6) A popular fitness magazine has an article about the health benefits of high-fiber diets. Which of the following credentials indicates that the author is likely to be a reliable

nutrition-related research that inv Topic : Scientific method Gradable : automatic

source of food and nutrition information?

6) ______ C) DMD D) MS

A) RDN B) MSRN Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 1. Remember Section : 2.04a Identifying Nutrition Experts

Learning Objective : 2.04.01 Explain how to identify reliable nutrition experts. Gradable : automatic

7) Version 1

Men's Journal and 4

Family Circle may be unreliable sources of nutrition information, because ________. 7) ______ them A) authors generally pay the editors of popular magazines to publish their nutrition articles B) registered dietitians are usually hired to write the articles about nutrition that are published in these journals C) the general public and public libraries subscribe to

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition

8) In the United States, which agency investigates complaints about false or misleading health-related claims

D) articles in such popular magazines generally do not undergo peer-review before they are published Section : 2.03a Becoming a More Skeptical Consumer Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

that appear in food advertisements?

8) ______ A) Academy of Nutrition and Dietetics B) Federal Trade Commission C) Organization for Honesty in Advertising Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 1. Remember Section : 2.03c The Internet

D) Environmental Protection Agency

Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

9) Actress Lotta Talent appears in

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commercials endorsing an herbal product for weight loss. Her endorsement is an example of a (an) ________. 9) ______ C) anecdote D) testimonial

A) placebo effect B) peer review Question Details Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02 Explain the difference between an anecdote and a testimonial. Topic : Evaluating nutrition information Accessibility : Keyboard Navigation

10) A magazine advertisement for a weight loss product includes before and after photos of a woman who supposedly lost 50 pounds in 3 weeks while taking the product. The bottom of the ad includes the statement, "Results are not

Learning Objective : 2.02.01 Define all of the key terms in this module. Bloom's : 1. Remember Gradable : automatic

typical." This statement is an example of a (an) ________.

10) ______ A) anecdote B) placebo Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03b Look for “Red Flags” of Misinformation

C) disclaimer D) testimonial Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Gradable : automatic

11) Articles that appear in the Journal of the American Medical Association are reliable sources of health information because the editors ________. 11) ______ Version 1

A) have other scientists review and react to the content of articles before publishing them B) are trained to recognize and reject articles that include questionable findings C) know the authors have already published articles in other scientific or medical journals Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Topic : Scientific method

D) only publish articles written by scientists whose research is funded by various healthrelated associations

Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition Section : 2.01b Confusion and Conflict Gradable : automatic

12) Nutrition studies that investigate the same question often provide conflicting results because most medical researchers don't know how to properly design the studies. 12) ______ ⊚ ⊚

true false

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Topic : Scientific method Section : 2.01b Confusion and Conflict

Learning Objective : 2.01.04 Explain why results of similar studies can provide different findings. Activity Type : New Gradable : automatic

13) A scientist conducts a study to determine the effects of the mineral cadmium on the weight of mice. She adds 5 Version 1

mcg of the mineral to the daily diet of 100 4-week-old laboratory mice. Every week, the researcher records the weight of each mouse. At the end of the study, the scientist notes that 3 mice died, 40 mice lost weight, 40 mice gained weight, and the remaining 17 mice didn't gain or lose weight

during the 12-week period. Based on this information, the scientist's findings _____.

13) ______ A) should be ignored because her study was poorly designed B) are interesting because they indicate, beyond a reasonable doubt, that cadmium is quite poisonous to mice C) provide clear scientific support for taking cadmium

Question Details Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Topic : Scientific method Learning Objective : 2.01.02 List the basic steps of the scientific method

14)

to lose weight safely D) cannot be applied to humans because she used rodents (mice) instead of humans in her study as it relates to nutrition Bloom's : 4. Analyze Gradable : automatic

Which of the following statements is true? 14) ______

A) Scientists have peer reviewers analyze the designs of their human research studies, because the peer-review process reduces research bias. B) Scientists are unlikely to obtain money to conduct research if they don't consider the opinions and beliefs of the people in agencies who fund such projects. C) Scientists typically use different methods to conduct research, which explains why studies involving

humans often have conflicting results. D) Scientists developed dietary recommendations for the United States population after analyzing results of a single American study, the Framingham Heart Study.

Question Details Bloom's : 2. Understand Accessibility : Keyboard Navigation Topic : Scientific method

Section : 2.01b Confusion and Conflict Learning Objective : 2.01.04 Explain why results of similar studies can provide different

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findings. Gradable : automatic

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15)

Which of the following statements is true? 15) ______

A) Promoters of nutrition misinformation often take advantage of the general public's mistrust of scientists. B) In general, commercial (*.com) Internet websites are reliable sources of scientifically based nutrition information. C) Testimonials for weight loss supplements are usually based on scientific evidence. Question Details Bloom's : 2. Understand Section : 2.02a Anecdotes and Testimonials Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03a Becoming a More Skeptical Consumer Section : 2.03c The Internet Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Learning Objective : 2.03.04 Describe how to identify reliable sources of

D) The First Amendment to the United States Constitution guarantees the right of consumers to be protected from health misinformation. nutrition information. Section : 2.02c Why Is There So Much Nutrition Misinformation? Learning Objective : 2.02.03 Explain why there is so much nutrition misinformation. Section : 2.02b A Matter of Mistrust Gradable : automatic

16) Which of the following websites is most likely a source of biased and unreliable nutrition information? 16) ______ A) psu.edu B) eatright.org

Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03c The Internet

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C) bestdietsever.com D) fda.gov Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

17) You want to conduct a scientific study to investigate whether dietary factors play a major role in the development of excess body fat among school children. Which of the following activities is likely to be the first step of your research efforts? 17) ______ A) Conducting the study on young laboratory mice and then analyzing the results to determine whether the study's design poses any serious health risks to human children B) Making observations of food selections and eating behaviors of school children who have excess body fat as well as school children who have healthy amounts of body fat C) Visiting local school districts to enlist the teachers' help in identifying children who would be interested in

serving as subjects of your study D) Submitting the design of the study to a peer-reviewed journal that's aimed at children's physicians so the editorial staff can provide suggestions for improving the design Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.01a Collecting Science-based Evidence Topic : Scientific method

18) Researchers are conducting a study to determine the effects of the mineral zinc on the human body. The study involves providing pills that contain zinc to one group of human subjects and pills that do not contain zinc or other active ingredients to another group of people. The pills that do

not contain zinc are ________.

18) ______ A) placebos B) supplements Version 1

C) probiotics D) antidotes

19)

nutrition-related research that inv Topic : Scientific method Bloom's : 1. Remember Gradable : automatic

Which of the following statements is true? 19) ______

A) You can ask your personal physician for nutrition advice, but be aware that most physicians don't have the same nutrition and dietetics training as registered dietitian nutritionists. B) Registered dietitian nutritionists aren't required to maintain their certification regularly. C) In the United States, only registered dietitian

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.02c Why Is There So Much Nutrition Misinformation?

20) Researchers are conducting a study to determine the effects of vitamin D on the human body. The study involves providing pills that contain vitamin D to one group of human subjects and pills that do not contain the vitamin or other active ingredients to another group of people. The pills that do

nutritionists can provide nutrition information legally. D) The Second Amendment of the United States Constitution often protects people who spread nutrition misinformation. Learning Objective : 2.04.01 Explain how to identify reliable nutrition experts. Gradable : automatic

not contain vitamin D are ________.

20) ______ A) antidotes B) placebos

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C) interventions D) distractors

21) Derek consumes a protein-rich drink before and after his workouts. He told his workout partner that he became 200% stronger within a couple of months after he added the drink to his diet. His report about the positive effects of the

nutrition-related research that inv Topic : Scientific method Bloom's : 1. Remember Gradable : automatic

special drink is an example of a (an) ________.

21) ______ C) anecdote D) peer review

A) scientific conclusion B) testimonial Question Details Bloom's : 2. Understand Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02 Explain the difference between an anecdote and a testimonial. Topic : Evaluating nutrition information

22)

Accessibility : Keyboard Navigation Learning Objective : 2.02.01 Define all of the key terms in this module. Gradable : automatic

Which of the following statements is true? 22) ______

A) The Internet is generally a reliable source of nutrition information, because information provided at websites has to be peer-reviewed before it can be posted. B) In general, personal websites, such as blogs, are biased and/or unreliable sources of nutrition information. C) Nutrition and food-related websites with .com in their addresses are likely to provide reliable nutrition

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information. D) United States laws require promoters of nutrition-related products to publish information in magazine articles and books that's honest or not misleading.

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03c The Internet Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information.

23) The government agency that enforces consumer protection laws by investigating false or misleading health-

Section : 2.02c Why Is There So Much Nutrition Misinformation? Learning Objective : 2.02.03 Explain why there is so much nutrition misinformation. Gradable : automatic

related claims is the ________.

23) ______ A) Federal Trade Commission (FTC) B) Agricultural Research Service (ARS) C) Centers for Disease Control and Prevention (CDC) Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 1. Remember Section : 2.03c The Internet Learning Objective : 2.03.01 Define all of the key terms in this module.

24) Phil is a participant in a study designed to examine the effects of taking a new protein-containing product on muscle tissue development. Phil suspects he's in the experimental group, because he's certain his muscles are bigger and stronger as a result of taking the product supplied by the researchers. When the study is completed, Phil learns that he didn't receive the new source of protein. Phil thinks the researchers made a mistake—he's certain his muscle mass

D) Environmental Protection Agency (EPA)

Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

increased while he consumed the product. According to this information, Phil's belief that his physical condition improved while he participated in the study is an example of ________.

24) ______ B) human subject A) participant fatigue

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bias

C) the placebo effect D) an anecdotal report

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Learning Objective : 2.01.03 Discuss ways that scientists conduct

nutrition-related research that inv Topic : Scientific method Gradable : automatic

25) A popular women's magazine has an article about planning a nutritious diet. Which of the following credentials indicate the author is likely to be a reliable source of food and nutrition information? 25) ______ C) DNS D) PhD

A) RDN B) HES

Learning Objective : 2.04.01 Explain how to identify reliable nutrition experts. Gradable : automatic

Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 1. Remember Section : 2.04a Identifying Nutrition Experts

26) A scientist would like to collect information concerning the health of a large group of older adults. To obtain this information, the scientist conducts a ________. 26) ______ D) double-blind A) controlled human experiment B) medical history survey C) single-blind study

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study

Question Details Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.03 Discuss ways that scientists conduct nutrition-related research that inv

27) A person claims his newly invented device treats cancer without surgery, medication, or other forms of conventional medical therapy. However, people who have used the device report that it wasn't helpful, and it may have

Topic : Scientific method Bloom's : 1. Remember Gradable : automatic

harmed them. According to this information, the inventor's claims and his device are ________.

27) ______ C) testimonials D) quackery

A) placebos B) anecdotal evidence

Learning Objective : 2.03.01 Define all of the key terms in this module. Gradable : automatic

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03a Becoming a More Skeptical Consumer

28) A researcher observes that first-grade children who only eat foods sweetened with honey seem to behave the same as first-grade children who eat foods sweetened with cane sugar. After making the observation, the researcher decides to conduct a study to explore whether eating honey has any effect on school-age children's behavior. The researcher wants to follow the basic steps of the scientific method. Now that he's made the observation, he develops a question to answer: "Does honey have the same behavioral effects on children as sugar affects children's behavior?" His next step will be to _________. 28) ______ A) develop a Version 1

question that's based on his observations of the children's behavior and their intakes of sweeteners such as honey B) test the question by designing a study using young laboratory animals C) ask a group of peer reviewers for their help in designing a single-blind study involving the dietary practices

Question Details Bloom's : 2. Understand Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Learning Objective : 2.01.03 Discuss ways that scientists conduct nutrition-related research that inv

29) Zack takes 500 mg of vitamin C daily. He advises his friends to take the vitamin C pills, because he claims the vitamin protects him from cold viruses. His information about

of children D) form at least two basic conclusions about behavioral problems that affect children who eat sweeteners such as honey Topic : Scientific method Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition Gradable : automatic

the usefulness of the vitamin is a (an) ________.

29) ______ A) bias B) anecdote Question Details Bloom's : 2. Understand Section : 2.02a Anecdotes and Testimonials Topic : Evaluating nutrition information Accessibility : Keyboard Navigation

30) Mariele purchased a box of cereal that had the following claim on the label: "Eat one bowl of this cereal a day for a month, and your skin with be healthier." Mariele is skeptical about the honesty of the claim. She should report her

C) disclaimer D) motive Learning Objective : 2.02.01 Define all of the key terms in this module. Gradable : automatic

concern about the claim to the ________.

30) ______

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D) Environmental Protection Agency

A) Academy of Nutrition and Dietetics B) Better Business Bureau C) Food and Drug Administration Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Learning Objective : 2.02.01 Define all of the key terms in this module. Bloom's : 3. Apply Learning Objective : 2.03.04 Describe how to identify reliable sources of

nutrition information. Section : 2.02c Why Is There So Much Nutrition Misinformation? Gradable : automatic

31) Which of the following websites is most likely a source of biased and unreliable nutrition information? 31) ______ A) www.iastate.edu B) www.shedthatunwantedfatfast.com

C) www.cdc.gov D) www.mayoclinic.org

Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03c The Internet Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

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32) You recently watched an infomercial at an Internet website in which an actor promoted a new weight loss product. The actor stated that you'll lose weight almost instantly by consuming the product, because it contains a secret herbal formula that's both safe and effective. The promoter also said that you can continue to eat all of your usual foods and still lose weight, while taking the herbal

formula. You're concerned that people might waste their money on this product. Which agency should you contact to file a complaint about the website?

32) ______ A) Department of Human Resources B) National Organization Against Health Fraud C) Consumer Protection Alliance Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03b Look for “Red Flags” of Misinformation Section : 2.03c The Internet Learning Objective : 2.03.03 Identify common red flags that are signs of

33)

D) Federal Trade Commission

nutrition misinformation. Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

Which of the following statements is true? 33) ______

A) A disclaimer on a product's label provides proof that the product is likely to live up to the manufacturer's claims. B) A person who uses a drink that contains vinegar as a cure for patients with lung cancer is practicing quackery. C) According to scientific research, anecdotes that describe how nutrients benefit health are reliable sources of Question Details Bloom's : 2. Understand

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information. D) In the United States, people can include "RDN" after their name, even if they aren't qualified to use the credential.

Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02

Explain the difference between an anecdote and a testimonial. Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03a Becoming a More Skeptical Consumer Section : 2.03b Look for “Red Flags” of Misinformation Learning Objective : 2.03.01 Define all of the key terms in this module. Section : 2.04a Identifying Nutrition Experts Learning Objective : 2.04.01 Explain how to identify reliable nutrition experts. Gradable : automatic

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34) The professional football star Andro "The Man" McGraw appears in television commercials in which he endorses "AminoProFix" for building muscle mass quickly and safely. His support of the product is an example of a (an) ________. 34) ______ C) industrial bias D) peer review

A) placebo effect B) paid testimonial Question Details Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02 Explain the difference between an anecdote and a testimonial. Topic : Evaluating nutrition information

Accessibility : Keyboard Navigation Bloom's : 1. Remember Gradable : automatic

35) A 30-minute television infomercial for a "diet drink" made from a tropical berry includes before and after photos of a young woman. In the "before" photo, the woman is unhappy and has too much body fat, but she looks thrilled and very curvy in the "after" photo. The narrator claims the woman lost 25 pounds of "fat" while drinking the beverage daily for 2 months. At the bottom of the woman's after photo, you notice a statement in small print that's difficult to read. When you pause the television, you can read the statement. According to the statement, "Results aren't typical." This statement is an example of a ________. 35) ______ A) placebo B) bias Question Details

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C) disclaimer D) warning Bloom's : 2. Understand Topic : Evaluating nutrition

information Accessibility : Keyboard Navigation Section : 2.03b Look for “Red Flags” of Misinformation Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Learning Objective : 2.03.02 Describe how you can become a more

careful and critical consumer of nutr Gradable : automatic

36) When conducting nutrition-related experiments on human subjects, ______. 36) ______ A) nutrition scientists shouldn't be aware of testimonial group members B) researchers need to have a control group C) scientists need to include some degree of bias in

37) You would like to become a more careful consumer of nutrition-related information. Which of the following statements is a reasonable step that you can take to become a

their study's design D) medical investigators shouldn't give any placebos to their control group members nutrition-related research that inv Topic : Scientific method Bloom's : 1. Remember Gradable : automatic

more careful consumer? (Check all that apply.)

37) ______ A) I will believe everything that I read, see, or hear about nutrition, because there's a lot of trustworthy, reliable information available. B) I will consider the sources of the nutrition information and check with reliable experts before accepting it as fact. C) I will ask a registered dietitian nutritionist what he Version 1

or she thinks of the nutrition information before I believe it. D) I won't believe the nutrition information that appears in articles or on the Internet, because it's

always unreliable.

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Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03a Becoming a More Skeptical Consumer Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Learning Objective : 2.03.02 Describe how you can become a more

38) A medical researcher asked 50 people with painful, arthritic knees to rub a cream that contained vitamin E on their knees for two weeks. At the end of the two weeks, she asked the subjects whether their knee pain improved, stayed about the same, or worsened during the treatment period. All 50 subjects reported improvement in their knee pain. Based

careful and critical consumer of nutr Section : 2.02c Why Is There So Much Nutrition Misinformation? Gradable : automatic

on this information, which of the following statements is true?

38) ______ A) The researcher should repeat the same study at least twice to confirm her findings. B) The researcher's results aren't based on a welldesigned, double-blind scientific study. C) The researcher shouldn't report her findings until after she conducts a single-blind study to test the vitamin Econtaining cream. Question Details Accessibility : Keyboard Navigation Section : 2.01a Collecting Science-based Evidence Learning Objective : 2.01.01 Define all of the key terms in this module. Learning Objective : 2.01.03 Discuss ways that scientists conduct nutrition-related research that inv Topic : Scientific method

D) The results of this study prove, beyond a doubt, that rubbing a cream that contains vitamin E on arthritic knees is an excellent way to relieve knee pain. Learning Objective : 2.01.02 List the basic steps of the scientific method as it relates to nutrition Bloom's : 4. Analyze Gradable : automatic

39) Mitch recently tried a hair-restoring product that he purchased from an Version 1

Internet website. The package's label displayed the following claim: "Rubbing a tablespoon of 'NutraTerraMino' on your scalp each day will cure the hair loss associated with the aging process." After a month of using "NutraTerraMino" daily, he stopped because the product made his hair fall out.

Based on this information, Mitch should file a complaint with the ________.

39) ______ D) Bureau of Health Fraud

A) Department of Public Safety B) Federal Trade Commission C) Environmental Protection Agency Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03c The Internet Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation.

40) During a television interview, Dr. Ima Quack provides the following statement. "Most Americans suffer from nutritional deficiency diseases and will develop cancer within the next 10 years because they're not taking my megavitamin

Learning Objective : 2.03.01 Define all of the key terms in this module. Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

formula therapy." Dr. Quack's statement is an example of a (an) ________.

40) ______ A) scientific observation B) anecdotal evidence Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.03b Look for “Red Flags” of Misinformation

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C) biased report D) scare tactic Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Gradable : automatic

41)

Which of the following statements is true? 41) ______

A) A person who has a Ph.D. and calls himself or herself a "nutritionist" probably has the same educational training as a registered dietitian nutritionist. B) In general, registered dietitian nutritionists are reliable sources of nutrition information. C) In general, people who arecertified wholistic nutritionalists have the same credentials as registered dietitian

nutritionists. D) Quackery is the practice of dietetics without proper training and credentials.

Learning Objective : 2.04.01 Explain how to identify reliable nutrition experts. Gradable : automatic

Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Section : 2.04a Identifying Nutrition Experts

42) Which of the following websites is most likely a source of unreliable food or nutrition information? 42) ______ A) www.fda.gov/foodlabels B) www.eatright.org/informationforprofessionals C) www.amysnutritionorganization.com/curing_cancer Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 2.03c The Internet

D) www.heart.org/en/healthtopics/cholesterol/aboutcholesterol Learning Objective : 2.03.04 Describe how to identify reliable sources of nutrition information. Gradable : automatic

43) Which of the following statements is

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untrustworthy or misleading because it contains a "red flag" of unreliable nutrition-related information? 43) ______ A) People should be skeptical of the information provided online or in advertisements to avoid being cheated out of their money. B) People who have questions about their health should ask qualified health professionals who have the proper training and licensing. C) People should take dietary supplements that contain iron because the pills have been scientifically proven

to prevent heart attacks. D) People who have complaints about false or misleading health claims should report them to the Federal Trade Commission.

Section : 2.03c The Internet Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition misinformation. Gradable : automatic

Question Details Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 2.03a Becoming a More Skeptical Consumer Section : 2.03b Look for “Red Flags” of Misinformation

44) An ad for a weight-loss product contains several dishonest and misleading statements. Which of the following

statements is a "red flag" statement that's in the ad?

44) ______ A) This product should not be taken during pregnancy, because it can harm your baby. B) This product can damage your liver when combined with other drugs, so do not take it with alcohol and/or medications. C) This product may raise your blood pressure and increase your risk of a heart attack, so don't take more than Question Details Bloom's : 2. Understand Topic : Evaluating nutrition information Accessibility : Keyboard Navigation

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the recommended dose. D) This product is guaranteed to raise your metabolism by 400%, which is why it causes you to lose weight safely and rapidly. Section : 2.03b Look for “Red Flags” of Misinformation Learning Objective : 2.03.03 Identify common red flags that are signs of nutrition

misinformation. Learning Objective : 2.03.02 Describe how you can become a more careful and critical consumer of nutr

Gradable : automatic

45) Emily has brittle fingernails that crack and split easily. Emily's mother advises her daughter to take gelatin pills 3 times/day, because she's heard the practice strengthens fingernails. The mother's nutrition-related advice about the

benefit of taking gelatin pills is an example of a (an) ________.

45) ______ A) testimonial B) anecdote

Question Details Bloom's : 2. Understand Section : 2.02a Anecdotes and Testimonials Learning Objective : 2.02.02 Explain the difference between an anecdote and a testimonial.

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C) biased report D) scientific conclusion Topic : Evaluating nutrition information Accessibility : Keyboard Navigation Gradable : automatic

Answer Key Test name: Schiff3e_TB_Unit 02 1) C 2) A 3) B 4) C 5) B 6) A 7) D 8) B 9) D 10) C 11) A 12) FALSE 13) A 14) C 15) A 16) C 17) B 18) A 19) A Version 1

20) B 21) C 22) B 23) A 24) C 25) A 26) B 27) D 28) B 29) B 30) C 31) B 32) D 33) B 34) B 35) C 36) B 37) [B, C] 38) B 39) B 40) D Version 1

41) B 42) C 43) C 44) D 45) B

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1) Which of the following menu items has ingredients that only represent two different MyPlate food groups? 1) ______ A) Cooked oatmeal cereal made with water and served with 2 slices of whole-grain, buttered toast B) Cheese sandwich made with American cheese, mayonnaise, slice of tomato, and 2 slices of whole-wheat bread C) Tuna-noodle casserole made with canned tuna, bread crumbs, cheddar cheese, mayonnaise, and egg noodles

D) Fruit smoothie made with vanilla yogurt, orange juice, fresh peaches, and fresh baby spinach

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 4. Analyze Section : 3.02d MyPlate Topic : Food sources

2) 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.

2) ______ A) 3 B) 1 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

C) 7 D) 5 Learning Objective : 3.03.04 Identify the types of nutritionrelated claims that may be on food label Gradable : automatic

3) Which of the following

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recommendations is an overarching guideline of theD ietary Guidelines for Americans, 2020-2025? 3) ______ A) Reduce salt intake to 2300 mg per day. B) Focus on consuming more fish and seafood. C) Incorporate whole grains into meals. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

D) Follow a healthy eating pattern at every life stage. Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

Which of the following standards isn't a DRI? 4) ______ C) RDAs D) %DVs

A) AIs B) EARs Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Gradable : automatic

Which of the following statements is true? 5) ______

A) People who consume less than the Tolerable Upper Intake Level (UL) for calcium have a higher than average risk of developing calcium toxicity. B) The Estimated Energy Requirement (EER) Version 1

represents the average energy needs of a healthy person. C) Nutrition scientists have established 2

Adequate Intakes (AIs) for all critical nutrients. D) People who consume 95% of the Recommended Dietary Allowance (RDA) for vitamin A regularly have a

high risk of developing signs and symptoms of vitamin A deficiency.

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

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6) Macey recently participated in a clinical study to determine how much riboflavin cures ariboflavinosis, the vitamin's deficiency disease. During the study, Macey consumed only a formula diet that was nutritionally complete, except it didn't contain riboflavin. Within a few weeks, she developed ariboflavinosis. At that point, researchers included 0.02 mg of the vitamin in Macey's daily formula diet, but her signs and symptoms of the deficiency disorder remained. The following week, the scientists added another 0.02 mg riboflavin to the daily formula. Eventually, Macey was

consuming 1.0 mg of riboflavin each day. Within a week of drinking this formula, she reported feeling much better. Based on this information, the researchers concluded that her ________.

6) ______ A) requirement for riboflavin was 1.0 mg B) EER for riboflavin C was about 1.0 mg C) RDA for riboflavin was 1.0 mg, plus 15 mg as a margin of safety

D) AI for riboflavin was 1.0 mg, which was 10 times the amount that cured her case of ariboflavinosis

Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Gradable : automatic

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7) On average, Benji consumes 3200 kcal/day. When he calculated his typical daily carbohydrate intake, he discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Benji's typical

carbohydrate intake is______ g/day.

7) ______ C) 290 D) 455

A) 340 B) 645 Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Activity Type : New

8) Scientists conducted a study to determine how much vitamin E is toxic to adult humans. During the first two weeks of the study, members of the treatment group drank only a nutritionally complete formula diet that contained 30 mg of vitamin E/day (the adult RDA for the vitamin is 15 mg). At that point, all members reported feeling fine. Over the following weeks, the scientists gradually increased amounts of vitamin E in the formula and continued to monitor the participants' health. Within a few days of consuming a

Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

formula that supplied 1.1 g of vitamin E/day, 90% of the participants reported feeling ill, and they complained of bruising easily. Based on this information, the researchers concluded that the ________.

8) ______ A) RDA for vitamin E is too low B) EER for vitamin E was 1.1 g/day C) AI for vitamin E is between 1.0 and 1.1 mg/day Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary

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D) UL for vitamin E was less than 1,100 mg/day standards of the Dietary Referen Topic : Dietary requirements Accessibility : Keyboard Navigation

Bloom's : 4. Analyze Gradable : automatic

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9) Kristan uses % DVs to help plan nutritious menus with various packaged foods. She should try to obtain at least 100% of the Daily Value for which of the following nutrients? 9) ______ C) Potassium D) Cholesterol

A) Sodium B) Water Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

10) Samantha would like to know the daily amount of protein that's recommended for her life stage/sex group. She

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

can obtain this information by ________.

10) ______ A) calculating her EER for protein B) reading Nutrition Facts panels to determine the %DV for protein C) finding information about the RDA for protein Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

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D) estimating her AMDR for protein

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

11) ______ A) Low-fat yogurt topped with banana slices and fresh strawberries B) Burrito that contains cooked pork, cheddar cheese, rice, refried beans, and chopped green onions C) Fruit smoothie made with vanilla yogurt, orange juice, and fresh peaches

D) Sandwich made with roasted chicken, Romaine lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

12) Within a few weeks of consuming an iron-free formula diet, Lizzie's body began to show signs that it lacked iron, and she complained that she didn't have any energy. Scientists added 6 mg of iron to Lizzie's daily formula, and after 3 weeks, her body's signs and symptoms of iron deficiency were still present. After the scientists provided a formula that contained 10 mg iron/day, Lizzie's signs and

symptoms disappeared, and she reported feeling great. Based on this information, the researchers concluded that Lizzie's ________.

12) ______ A) EER for iron was 10 mg B) RDA for iron was more than 10 mg iron/day C) AMDR for iron was between 6 and 10 mg/day

D) UL for iron was 10 mg, plus 4 mg as a margin of safety

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13) Before she shops for groceries, Terry plans several nutritionally adequate daily menus for her family. Which of the following guides is the best menu-planning tool for her to use? 13) ______ C) Basic Four Food A) Recommended Dietary Allowances B) MyPlate Plan

Groups D) Daily Values Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.02d MyPlate Topic : Food sources

14) Regular mayonnaise is nearly 100% fat and supplies about 100 kcal per tablespoon. To be labeled "light" mayonnaise, a product that simulates regular mayonnaise

should provide less than _____ kcal per tablespoon.

14) ______ A) 17 B) 37 Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

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C) 67 D) 27 Learning Objective : 3.03.04 Identify the types of nutritionrelated claims that may be on food label Gradable : automatic

15) ______ A) precise amount that has been proven to cure the nutrient's deficiency disorder in humans B) highest average amount that is unlikely to harm most people when consumed daily C) amount that meets the nutrient needs of 98% of the

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

population D) minimum amount that can be tolerated on an empty stomach when consumed as a dietary supplement Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

16) Trisha was a participant in a clinical study to determine how much vitamin C is required by young women. During the study, Trisha consumed only a formula diet that was nutritionally complete, except it did not contain vitamin C. Within a few weeks, she developed signs and symptoms of vitamin C deficiency. At that point, researchers gave 1 mg vitamin C to Trisha each day for a week, but her signs and symptoms of the deficiency remained. The next week, the scientists added 2 mg vitamin C to her daily diet, so that her formula contained 3 mg of the vitamin. By the end of that week, Trisha was still sick. Eventually, her formula supplied 10 mg vitamin C/day. Within a week of drinking this formula, Trisha reported feeling much better. Based on this information, the researchers concluded that the young woman ________. 16) ______ A) required about 10 mg vitamin C B) was consuming the AMDR for vitamin C, which for her, was between 2 and 10 mg C) had an RDA of 10 mg for the vitamin, which

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included a margin of safety amount of 5 mg D) suffered from vitamin C toxicity

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

17) Anita's favorite foods and beverages include grilled beef steak, candied sweet potatoes, 2% milk, bran muffins, sugary soft drinks, apples, sausage, bananas, and peanut butter. After taking a nutrition course, Anita wants to reduce

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

her intake of solid fats. To meet this goal, she should ______. (Check all that apply.)

17) ______ A) replace beef with fish or poultry B) replace sausage with peanut butter C) drink whole milk instead of 2% milk D) eat baked sweet potatoes instead of candied sweet Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary Guidelines for Americans and desc Topic : Dietary guidelines Topic : Food sources

potatoes E) replace sugary soft drinks with 100% fruit juice Section : 3.02a Introducing the Food Groups Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

18) For people who are over 4 years of age, the Daily Value for added sugars is 50 g/day. According the Nutrition Facts panel, a serving of chocolate-flavored crackers supplies 5.0 g added sugars. Based on this information, a serving of these crackers provides _____%DV of added sugars. 18) ______ A) 5

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B) 15 C) 10

D) 20

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Question Details Accessibility : Keyboard Navigation Activity Type : New Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Bloom's : 5. Evaluate Gradable : automatic

19) According to the Dietary Guidelines for Americans, 2020-2025, people should limit their intake of _____. 19) ______ C) grilled meats D) bottled water

A) added sugars B) potassium Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

20) Approximately 50% of healthy men who are between 19 and 30 years of age need 1.6 mcg of a mineral to prevent developing the mineral's deficiency disorder. Based on this

Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

information, these men have ________.

20) ______ A) an AMDR that's between 1.6 and 1.8 mcg/day B) a high risk of developing the mineral's deficiency disorder when they consume 1.5 - 1.7 mcg/day for 2 months C) a higher than average risk of developing the mineral's toxicity disorder when they consume between 1.3

and 1.6 mcg of the mineral each day for about 2 months D) an RDA for the mineral that's higher than 1.6 mcg/day

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary

standards of the Dietary Referen Topic : Dietary requirements Accessibility : Keyboard Navigation

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Learning Objective : 3.01.01 Define all of the key terms in this module. Bloom's : 3. Apply

Gradable : automatic

21) Today, Sean only ate three sandwiches made with whole-grain buns, 3 slices of cheese, and 10 ounces of roast beef. He also drank 3 cups of tomato juice. According to MyPlate, he ate nothing from the food group that includes ________. 21) ______ C) broccoli D) nuts

A) butter B) strawberries Question Details Accessibility : Keyboard Navigation Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Section : 3.02a Introducing the Food Groups

22) When following recipes, Candice wants to use fats that aren't considered to be unhealthy fats. Which of the

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Bloom's : 5. Evaluate Gradable : automatic

following fats should she use?

22) ______ A) Cream cheese B) Regular butter Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) Corn oil D) Fresh cream Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

23) Which of the following statements about organic foods is true? 23) ______ A) According to the EPA, fertilizers made from refinery oil can be used to stimulate the growth of crops that are intended for sale as "organic." B) According to the results of studies, organically grown food crops aren't more nutritious than conventionally grown food crops. C) According to the FDA, free-range chickens (chickens allowed to roam around the farm) should be labeled

as "organic" after the birds are processed for food. D) Under certain conditions, corn and soybean crops that are treated with synthetic pesticides and fertilizers can be labeled as "100% organic." Learning Objective : 3.02.01 Define all of the key terms in this module. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Food sources Section : 3.02a Introducing the Food Groups

24) Some food guides classify dried beans and peas with ________. 24) ______ A) dairy products B) fruits Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) oils D) seeds and nuts Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

25) Mickey wants to increase her intake of potassium without taking a dietary supplement. When she shops for food, she reads Nutrition Facts labels. Which of the following kinds of information will help her choose foods that are good sources of potassium? 25) ______ C) Structure/function claims D) %DVs

A) Organic food logo B) Country of origin information

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

26) The amount of vitamin A that you require is the smallest amount of the vitamin that prevents you from

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

developing a vitamin A deficiency.

26) ______ ⊚ ⊚

true false

Learning Objective : 3.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Activity Type : New Gradable : automatic

27) On average, Javvy consumes 2800 kcal/day. Version 1

When he calculated his typical daily carbohydrate intake, he discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Javvy's typical

carbohydrate intake is_____ g/day.

27) ______ C) 250 D) 350

A) 100 B) 600 Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Activity Type : New

28) On average, Leah consumes 1950 kcal/day. When she calculated her typical daily carbohydrate intake, she discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Leah's typical

Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

carbohydrate intake is_____ g/day.

28) ______ A) 340 B) 290 Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Activity Type : New

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C) 150 D) 450 Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

29) ______ A) Ready-to-eat cereal with strawberries, blueberries, banana, almond slices, and fat-free milk B) Sandwich made with Swiss cheese, cooked ham, mayonnaise, sliced tomato, and two slices of buttered wholewheat bread C) Spinach salad made with a hard-cooked egg, diced

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

30)

pears, cooked macaroni, and cheddar cheese D) Smoothie made with vanilla yogurt, low-fat milk, peanut butter, orange juice, and fresh baby spinach

Which of the following statements is true? 30) ______ A) Eggs are generally classified with milk products. B) Most food guides classify milk in the protein foods

D) Olives may be grouped with oils.

group. C) Butter is classified as a full-fat dairy food. Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Food sources Section : 3.02a Introducing the Food Groups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

31) Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material? 31) ______ Version 1

C) Fish oil D) Vitamin C

A) Pennyroyal B) Garlic

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

32) Mattie wants to use organic farming methods. Which of the following steps can she take to grow organic produce

and raise organic poultry on her farm?

32) ______ A) Spread fertilizer made by a company that combines mineral elements obtained by refining oil. B) Give chicks a hormone that speeds up their growth rate. C) Allow chicken to roam around the farm for at least

2 hours daily. D) Harvest peaches from trees that have been sprayed with a pesticide made from flowers. Learning Objective : 3.02.01 Define all of the key terms in this module. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Food sources Section : 3.02a Introducing the Food Groups

33) Consider the following individuals. Charles is a healthy 25-year-old male bodybuilder; Katelyn is a 28-yearold pregnant woman; Jayson is a 10-year-old boy who has a cold; Caleb is a 78-year-old man with cancer; and Phyllis is a 30-year-old woman who isn't pregnant, breastfeeding, or planning to have any more children. Which of these persons

needs to take at least one multivitamin/multimineral supplement each day? (Check all that apply.)

33) ______ A) Charles

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B) Katelyn C) Jayson

D) Caleb E) Phyllis Learning Objective : 3.04.03 Identify people who should take specific dietary supplements. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 5. Evaluate Topic : Dietary supplements Section : 3.04b Should You Take Dietary Supplements?

34)

Food guides usually classify mayonnaise with _____. 34) ______ C) spices D) peanut butter

A) oils B) ice cream

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

35) According to MyPlate, Donovan should consume the equivalent of 3 cups of milk daily. Which of the following

foods should he consume to replace 2 cups of milk?

35) ______ D) 1 cup cottage A) 2 oz of processed cheese B) 1.5 oz cream cheese C) 3 oz natural cheese Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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cheese

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

36) Theo reads Nutrition Facts panels on packaged foods to choose nutrient-dense products. By reading the panels, he's able to determine the amount of _____ in a serving of a food. 36) ______ C) additives D) water

A) sodium B) pesticides Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

37) Which of the following menu items has ingredients that represent only three different MyPlate food groups? 37) ______ A) Cooked oatmeal made with 1% milk and topped with fresh blueberries and chopped walnuts B) Smoothie made with vanilla yogurt, orange juice, peanut butter, baby spinach, and fresh peaches C) Stir-fry made with chicken, tofu, broccoli, rice, green peas, and soy sauce Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

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D) Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

38) One day, Donnie ate snacks that included peanut butter on crackers, a bowl of chocolate pudding made with low-fat milk, a sugar-sweetened soft drink, and a hard-cooked

egg. Which of these foods is a major source of empty calories in Americans' diets?

38) ______ C) Soft drink D) Hard-cooked

A) Peanut butter B) Chocolate pudding

egg

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 3.02.03 Discuss recommendations of the Dietary Guidelines for Americans and desc

39) According to the Nutrition Facts panel on a food package, a serving of the product provides 15%DV for sodium. The DV for sodium is 2300 mg. Each serving of this

Topic : Dietary guidelines Section : 3.02d MyPlate Topic : Food sources Gradable : automatic

product provides approximately ____ mg of sodium.

39) ______ A) 575 B) 230 Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

C) 432 D) 345 nutritious food choices. Topic : Food and supplement labeling Topic : Nutrition computations Gradable : automatic

40) Jack was a participant in a clinical study to determine how much niacin cures pellagra,

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the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 1 mg of the vitamin to Jack's formula. By the beginning of the 3rd week of the study, the researchers noticed that

Jack's signs and symptoms were greatly improved. At the end of the 4th week, he was feeling fine. The researchers concluded that ________.

40) ______ A) Jack's AMDR for niacin was 6 mg a day B) Jack's RDA for niacin should be 3 mg C) Jack requires 3 mg niacin/day

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

D) Jack's AI for niacin should be 3 mg plus 60 mg as a margin of safety Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

41) To establish a nutrient's RDA, nutrition scientists add a "margin of safety" amount to its _______. 41) ______ A) %DV B) EAR Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

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C) UL D) AI Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

42) ______ C) Swiss cheese D) Sugarsweetened vanilla yogurt

A) butter B) chocolate pudding

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

43) Brandon uses %DVs to help plan nutritious menus with various packaged foods. He should limit his daily intake

of _____ to less than the Daily Value.

43) ______ C) potassium D) fiber

A) sodium B) calcium Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

44) While preparing food, Max wants to use an ingredient that contains healthy fat in a recipe. Which of the following fats should he use? 44) ______ A) Peanut oil B) Lard

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C) Butter D) Cream cheese

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

45) Which of the following products is a popular dietary supplement among American adults? 45) ______ C) Fish oil D) Green tea

A) Pennyroyal B) Kava

extract Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

46)

Which of the following statements is true? 46) ______

A) To avoid developing nutrient toxicity disorders, people should consume less than the ULs for nutrients. B) Most Americans should consume 50% of the EAR for each nutrient to avoid developing nutrient deficiency diseases. C) Registered dietitian nutritionists generally use Daily Values to evaluate the nutritional adequacy of diets. Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary

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D) A person who meets the EER that's been determined for his or her particular racial and/or ethnic ancestry will gain at least two pounds/week.

standards of the Dietary Referen Topic : Dietary requirements Accessibility : Keyboard Navigation

Bloom's : 2. Understand Gradable : automatic

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47) Which of the following foods isn't in a major food group of MyPlate? 47) ______ C) Refined readyto-eat cereal D) Tofu

A) Soy "mik" beverage B) Butter

Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Dietary requirements Accessibility : Keyboard Navigation Section : 3.02d MyPlate

48) According to MyPlate, 8-year-old Drew should consume 1½ cups of food equivalents from the fruit group daily. He loves raisins and other dried fruit. To meet the MyPlate recommended fruit intake, Drew would like to

substitute some dried fruit for 1 cup of fruit. Based on this information, he should consume _____.

48) ______ A) 1 cup B) ¾ cup Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

C) ½ cup D) 1¼ cups Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

49) Tabitha is a 19year-old African American Version 1

who wants to follow recommendations of the Dietary Guidelines for Americans, 2020-2025. According to the

guidelines, Tabitha should ________.

49) ______ A) drink at least two servings of alcohol daily B) limit her intake of added sugars to less than 20% of her total caloric intake C) limit her sodium intake to 2300 mg/day Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

50)

D) drink bottled water that's been fortified with vitamins and minerals

Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

Which of the following statements is true? 50) ______

A) Your requirement for vitamin C is the same amount as the RDA for vitamin C. B) To achieve optimal nutritional health, you should strive to consume 300% of the RDA or AI for each nutrient. C) You can use AIs and RDAs to evaluate the

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

51)

nutritional adequacy of your diet. D) By comparing the RDAs list on food labels, you can plan more nutritious meals. Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

A nutrient requirement is the ________. 51) ______

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A) smallest amount of a nutrient that maintains a defined level of nutritional health B) highest amount of a nutrient that ensures optimal nutritional status without causing toxicity C) amount of a nutrient that the body needs to function

along with a "margin of safety" amount D) recommended amount of a nutrient that will prevent chronic diseases Learning Objective : 3.01.01 Define all of the key terms in this module. Gradable : automatic

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation

52) Which of the following statements about organic foods is true? 52) ______ A) Products from crops that were treated with manufactured pesticides cannot be labeled as "organic." B) According to the EPA, fertilizers made from refinery oil can be used to stimulate the growth of crops that are intended for sale as "organic." C) Milk from cows that were given a hormone to stimulate milk production can be sold as "organic." Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Food sources Section : 3.02a Introducing the Food Groups

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D) According to the FDA, chickens that weren't kept in cages while they were alive can be labeled as "organic" after the birds are processed for food. Learning Objective : 3.02.01 Define all of the key terms in this module. Gradable : automatic

53) ______ A) Smoothie made with vanilla yogurt, fat-free milk, orange juice, bananas, and fresh peaches B) Hot cereal made with water and topped with raspberries, blueberries, chopped walnuts, and a sliced banana C) Toasted cheese sandwich made with slices of American and cheddar cheese, mayonnaise, and two slices of

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

54)

buttered whole-wheat bread D) Sandwich made with salmon salad on a whole-grain bun, topped with tomato slices and a slice of processed cheese

Which of the following statements is true? 54) ______

A) Most healthy people whose diets supply enough vitamin C to meet the RDA for the nutrient aren't at risk of developing the vitamin's deficiency disease. B) To avoid developing iron deficiency, each day you need to consume foods that supply at least 100% of the RDA for iron. C) Registered dietitian nutritionists determine a

population's nutrient intakes by relying on MyPlate recommendations. D) Daily Values are designed to help medical experts determine the nutritional adequacy of Americans' diets.

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55)

Which of the following statements is true? 55) ______

A) Daily Values are nutrient recommendations that are based on the EERs for adults. B) Daily Values are dietary standards developed for food labeling purposes. C) Daily Values have been established for each nutrient. Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

D) If you do not consume 100% of the Daily Values for nutrients, you have a high risk of developing nutritional deficiency disorders. nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

56) Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices? 56) ______ C) AIs D) DVs

A) RDAs B) ULs Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

57) Version 1

Three-year-old 31

Amanda doesn't like to drink milk, but she'll eat American (processed) cheese. According to MyPlate, Amanda should consume the equivalent of 2 cups of dairy products daily. To meet this recommendation, Amanda can consume ______

ounces of American cheese daily.

57) ______ C) 3.5 D) 2

A) 2.5 B) 4

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

58)

Which of the following statements is true? 58) ______

A) The FDA does not permit dietary supplement manufacturers to market their products as cures for diseases. B) The FDA does not permit dietary supplement manufacturers to display structure/function claims on package labels. C) The FDA has established Daily Values for

nonnutrient dietary supplements. D) The FDA must review every health-related claim before a dietary supplement manufacturer can display the claim on a label.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food and supplement labeling Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

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59) According to MyPlate, Erika should consume the equivalent of 3 cups of milk daily. She wants to substitute plain yogurt for 2 cups of milk. How much plain yogurt should she eat? 59) ______ C) Four cups D) Three cups

A) Two cups B) Five cups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

60) Which of the following dietary supplements is an herbal product that is highly toxic and can damage the liver? 60) ______ A) Garlic B) Ginger Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

C) Kava D) Echinacea Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

61) Ray wants to use the recommendations of

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the Dietary Guidelines for Americans, 2020-2025 to achieve better health. According to these guidelines, he should ________. 61) ______ D) increase his vitamin A intake

A) reduce his potassium intake B) limit his alcohol intake C) avoid whole-grain foods Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

62) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who are healthy but need to avoid eating solid food for several weeks. Based on this information, she's likely to refer to _____ when developing the new formula. 62) ______ D) DRIs A) MyPlate B) %DVs C) Dietary Guidelines for Americans, 2020-2025 Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

63) While participating in a scientific study,

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Bernard consumed only a formula diet that was nutritionally complete, except it didn't contain vitamin B-6. Within a few weeks, Bernard developed signs of a vitamin B-6 deficiency disorder. At that point, researchers gave 0.2 mg of B-6 to Bernard each day for a week, but his signs of illness remained. In the weeks that followed, the scientists continued to increase his intake of the vitamin by 0.2 mg/week. After a week of drinking the formula that supplied 1.6 mg of vitamin

B-6/day, Bernard reported feeling better, and signs of the deficiency disease disappeared. Based on this information, the researchers concluded that Bernard's ________.

63) ______ A) requirement for vitamin B-6 was more than 1.6 mg/day

D) AI for vitamin B-6 was less than 1.6 mg/day

B) requirement for vitamin B-6 was 1.6 mg/day C) AI for vitamin B-6 was 1.6 mg/day Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

64) Most food guides classify products made from soybeans in the _____ group. 64) ______ A) fruit and vegetable B) other foods Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) nutrient-dense D) protein foods Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

65) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who need to boost their nutrient intakes. Which of the following is a dietary standard

that he's likely to use to develop the new formula?

65) ______ C) RDAs D) %DVs

A) Dietary Guidelines B) MyPlate Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

66) Which of the following menu items has ingredients that only represent three different MyPlate food groups? 66) ______ A) Cooked oatmeal cereal made with fat-free milk, dotted with butter, and topped with sliced peaches and fresh blueberries B) Tuna casserole made with canned tuna, cream, bread crumbs, mayonnaise, and cooked macaroni C) Toasted cheese sandwich made with Swiss cheese,

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.02d MyPlate Topic : Food sources

mayonnaise, butter, and two slices of whole-wheat bread D) Fruit smoothie made with vanilla yogurt, orange juice, and a ripe banana Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

67) Bernie's favorite foods and beverages

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include grilled beef steak, hamburgers, French fries, whole milk, doughnuts, sugary soft drinks, apples, sausage, and pizza. After taking a nutrition course, Bernie wants to follow a healthy dietary pattern. To meet this goal, he should replace

______. (Check all that apply.)

67) ______ A) soft drinks with water B) doughnuts with bran muffins C) sausage with peanut butter D) beef and hamburgers with chicken and fish Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

68) Today, the only food Meghan ate was 16 ounces of lemon-flavored yogurt, 8 ounces of cooked turkey, and 2 cups of ready-to-eat cereal. According to MyPlate, she ate nothing

E) French fries with potato chips

Guidelines for Americans and desc Topic : Dietary guidelines Topic : Food sources Gradable : automatic

from the food group that includes ________.

68) ______ C) eggs D) strawberries

A) soy "milk" beverage B) whole-grain pasta Question Details Accessibility : Keyboard Navigation Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Section : 3.02a Introducing the Food Groups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Bloom's : 5. Evaluate Gradable : automatic

69)

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For people who are

over 4 years of age, the Daily Value for added sugars is 50 g/day. A serving of _____ would be a high source of added sugars. 69) ______ A) yogurt that contains 8 g of added sugars. B) sweetened applesauce that supplies 10 g of added

D) cereal that contains 2.5 g of added sugars

sugars C) crackers that contains 5.5 g of added sugars Question Details Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more nutritious food choices.

Topic : Food and supplement labeling Bloom's : 5. Evaluate Gradable : automatic

70) The RDA for a nutrient meets about ______ of the population's need for the nutrient. 70) ______ C) 100-105% D) 50%

A) 100% B) 97-98% Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

71) An Estimated Average Requirement (EAR) is the ________. 71) ______ A) minimum Version 1

amount of a nutrient that prevents the nutrient's deficiency disease in 98% of the population B) amount of a nutrient that meets the needs of 50% of healthy people in a particular population C) optimal amount of a nutrient that 100% of the population can safely consume daily

D) range of intake for a particular nutrient that is not likely to cause toxicity or deficiency

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72) Which of the following menu items has ingredients that only represent three different MyPlate food groups? 72) ______ A) Smoothie made with vanilla yogurt, orange juice, frozen raspberries, and fresh peaches B) Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread C) Hot oatmeal cereal made with fresh strawberries,

almonds, and fat-free milk D) Stir-fry made with shrimp, tofu, rice, green peas, broccoli, and onions

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

73) According to MyPlate, Geoff should eat 2½ cups of food equivalents from the fruit group daily. He loves raisins and other dried fruit. Geoff would like to substitute dried fruit for 1/2 cup of his recommended fruit intake. Based on this

information, he should consume _____ cup of dried fruit per day.

73) ______ A) 1 B) ¾ Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) ¼ D) ½ Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

74) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who need to boost their nutrient intakes. Which of the following is a dietary standard

that he'snot likely to use to develop the new formula?

74) ______ C) %DVs D) AMDRs

A) RDAs B) AIs Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

Topic : Dietary requirements Accessibility : Keyboard Navigation Activity Type : New Gradable : automatic

75) In general, food guides don't group _____ with dairy foods. 75) ______ C) frozen yogurt D) ice cream

A) American cheese B) unsalted butter

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

76)

Some food guides classify fatty fish with ______. 76) ______ A) empty calories

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B) oils C) spices

D) seaweed

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Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

77) In the United States, which agency is responsible for regulating the kinds of information that can be displayed on food product labels? 77) ______ D) Federal Trade Commission

A) Federal Communications Commission B) Environmental Protection Agency C) Food and Drug Administration

Learning Objective : 3.03.03 Discuss the FDA's role in regulating food product labels. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

78) According to the Dietary Guidelines for Americans, 2020-2025, healthy people should limit their sodium intake to less than _____ mg/day. 78) ______ A) 1000 B) 4300 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

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C) 300 D) 2300 Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

79) According to MyPlate, Felicia should consume 2 cups of food equivalents from the fruit group daily. Felicia loves grapefruit juice. How much 100% grapefruit juice should she

consume to meet the MyPlate recommendation?

79) ______ C) 1½ cups D) 2 cups

A) ½ cup B) 2½ cups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

80) According to MyPlate, Britta should consume 2½ cups of foods from the vegetable group daily. She wants to substitute enough baked potatoes (medium size) to equal 1½ cups of cooked vegetables. Based on this information, Chloe should eat _____. 80) ______ A) 1½ baked potatoes B) 1 baked potato

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) 2 baked potatoes D) ½ of a baked potato Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

81) According to MyPlate, Chloe should consume 2½ cups of foods from the vegetable group daily. She wants to substitute enough vegetable juice to equal 2 cups of cooked

vegetables. Based on this information, Chloe should drink _____ of the juice.

81) ______ C) 2 cups D) 2½ cups

A) 1½ cups B) ½ cup

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

82) Edmond wants to eat enough salad greens in one meal to equal 1½ cups of cooked vegetables. According to MyPlate recommendations, how much of the greens should he eat? 82) ______ C) 2 cups D) 3 cups

A) ½ cup B) 1½ cups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

83) In general, food guides don't group _____ with dairy foods. 83) ______ A) pudding made with 1% milk Version 1

B) soy "milk" beverage 45

C) fat-free yogurt D) cream cheese

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Section : 3.02a Introducing the Food Groups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

84) Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material? 84) ______ C) Comfrey D) Vitamin E

A) Potassium B) Garlic

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

85) A brand of maple syrup supplies about 240 kcal per ¼ cup serving. To be labeled "light" pancake syrup, a product that simulates maple syrup should provide about _____ or fewer kcal per ¼ cup. 85) ______ A) 133 B) 158 Question Details Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts

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C) 52 D) 186 Topic : Food and supplement labeling Bloom's : 5. Evaluate Learning Objective : 3.03.04

Identify the types of nutrition-related claims that may be on food label Gradable : automatic

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86) Hillary consumed 3 servings of an orange-flavored sugar-sweetened soft drink that provided 140 kcal/serving. According to MyPlate, these drinks should be classified as ________. 86) ______ C) fruit juices D) watery fluids

A) carbohydrate-rich foods B) sources of empty calories Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Topic : Dietary guidelines Section : 3.02d MyPlate

87) Each day, Parker takes pills that contain vitamin C. His RDA for the vitamin is 90 mg. How much vitamin C per

Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Gradable : automatic

day would be a megadose amount for Parker?

87) ______ A) 630 mcg B) 100 mg Question Details Topic : Dietary requirements Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.04a Popular Dietary Supplements

C) 3 g D) 120 mg Topic : Dietary supplements Learning Objective : 3.04.01 Define all of the key terms in this module. Gradable : automatic

88) According to the Nutrition Facts panel on a Version 1

package of frozen mango slices, a serving of fruit provides approximately 20% of the DV for potassium. The DV for potassium is 4700 mg. Approximately how many mg of

potassium are in a serving of the mango slices?

88) ______ C) 235 D) 375

A) 630 B) 940 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

89) A team of scientists extracts a chemical that they call "Zombia" from the leaves of a common house plant. One of the scientists would like to market Zombia as a dietary supplement because it makes people sleepy, when it's injected

nutritious food choices. Topic : Food and supplement labeling Topic : Nutrition computations Gradable : automatic

into them. Based on this information, Zombia _____.

89) ______ A) can be marketed as a dietary supplement, but only if it's promoted as a conventional food item B) can be marketed as a dietary supplement because it's from a plant C) cannot be marketed as a dietary supplement

because it's an injected substance D) cannot be marketed as a dietary supplement because it's widely available in nature

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements Learning Objective : 3.04.01 Define all of the key terms in this module. Gradable : automatic

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90) While in college, Rachael gained several pounds of body fat. She wants to use the recommendations of the Dietary Guidelines for Americans, 2020-2025 to achieve a healthy body weight. According to these guidelines, she should ________. 90) ______ A) consume fewer potassium-rich foods B) stay within calorie limits C) eat grapefruit and other foods that increase the Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the Dietary

metabolic rate D) increase her intake of protein-rich foods Guidelines for Americans and desc Topic : Dietary guidelines Gradable : automatic

91) Which of the following menu items has ingredients that represent only two different MyPlate food groups? 91) ______ A) Casserole made with cooked ham, eggs, cheddar cheese, Swiss cheese, and fat-free milk B) Fruit smoothie made with vanilla yogurt, blueberries, baby spinach leaves, orange juice, fat-free milk, and fresh peaches C) Vanilla pudding made with chopped pistachio nuts and mixed with fresh strawberries Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

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D) Cheese sandwich made with American cheese, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

92) Which of the following menu items has ingredients that only represent four different MyPlate food groups? 92) ______ A) Smoothie made with tofu, vanilla yogurt, orange juice, fresh strawberries, bananas, and peaches B) Hot oatmeal cereal made with 2% milk and topped with sliced peaches, fresh raspberries, and chopped walnuts C) Stir-fry made with chicken, brown rice, green peas, broccoli, and onions Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

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Answer Key

MyPlate Updates

Test name: Schiff3e_TB_Unit 03 DGA 1) A 2) A 3) D 4) D 5) B 6) A 7) D His total kilocalorie intake is 3,200 kcal/day. The AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 3,200 kcal/day by 0.45 = 1,440 kcal from carbohydrates. To convert 1,440 kcal to grams of carbohydrates, divide 1,440 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = 360 g. To determine the upper value of the range, multiply 3,200 kcal/day by 0.65 = 2,080 kcal/day from carbohydrates. To convert 2,080 kcal to grams

of carbohydrate, divide 2,080 kcal by 4 kcal/g = 520 g. His AMDR for carbohydrates is 360-520 g. Thus, the correct answer is 455 g/day, because this value is within the acceptable range of intake. 8) D 9) C 10) C 11) D

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12) B 13) B 14) C 15) B 16) A 17) [A, B] 18) C The DV for added sugars is 50 g. To calculate the %DV for crackers that contain 5 g added sugars per serving, divide 50 g by 5 g, which equals 0.10 (10%). By eating a serving of these crackers, a person will consume 10% of

the DV for added sugars.

19) A 20) D 21) B 22) C 23) B 24) D 25) D 26) TRUE 27) D Javvy's total kilocalorie intake is 2,800 Version 1

kcal/day. The 54

AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 2,800 kcal/day by 0.45 = 1,260 kcal from carbohydrates. To convert 1,260 kcal to grams of carbohydrates, divide 1,260 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = 315 g. To determine the upper value of the range, multiply 2,800 kcal/day by 0.65 = 1,820 kcal/day from carbohydrates. To convert 1,820 kcal to grams of carbohydrate, divide 1,820 kcal by 4 kcal/g

= 455 g. His AMDR for carbohydrates is 315-455 g. Thus, the correct answer is 350 g/day, because this value is within the acceptable range of intake.

28) B Her total kilocalorie intake is 1,950 kcal/day. The AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 1,950 kcal/day by 0.45 = about 878 kcal from carbohydrates. To convert 878 kcal to grams of carbohydrates, divide 878 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = about 220 g. To determine the upper value of the range, multiply 1,950 kcal/day by 0.65 = about 1,268 kcal/day from carbohydrates. To convert 1,268 kcal to grams of carbohydrate, divide

1268 kcal by 4 kcal/g = 317 g. Her AMDR for carbohydrates is 220-317 g. Thus, the correct answer is 290 g/day, because this value is within the acceptable range of intake.

29) C 30) D 31) A

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32) D 33) [B, D] 34) A 35) C 36) A 37) C 38) C 39) D To estimate the amount of sodium per serving, first convert the %DV (15%) to a decimal (0.15). Then multiply 0.15 X 2300 mg (the

DV for sodium). The answer is 345 mg sodium per serving. 40) C 41) B 42) A 43) A 44) A 45) C 46) A 47) B 48) C 49) C

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50) C 51) A 52) A 53) D 54) A 55) B 56) D 57) B 58) A 59) A 60) C 61) B 62) D 63) B 64) D 65) C 66) A 67) [A, B, C, D] 68) D 69) B A serving of food that contains 20% or more Version 1

of the Daily Value 57

for a nutrient is a high source of that nutrient. The DV for added sugars is 50 g. To calculate amount of a nutrient, such as added sugars per serving, multiply 50 g X 20% (0.20), which equals 10 g. Therefore, a food is a high source

of added sugars if it provides 10 g or more added sugars per serving. 70) B 71) B 72) D 73) C 74) C 75) B 76) B 77) C 78) D 79) D 80) A 81) C 82) D 83) D 84) C 85) B 86) B

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87) C 88) B A serving of the food provides 20% of the DV for potassium. To estimate how many milligrams of potassium this represents, first convert 20% to a decimal (0.20). Then, multiply 0.20 X 4700 mg (the DV for

potassium) to obtain the answer (940 mg).

89) C "Zombia" is injected into people; therefore, it can't be classified as a dietary supplement.

' 90) B 91) A 92) B

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1) According to the 2015-2020 Dietary Guidelines for Americans, _____ should be consumed in amounts that are as low as possible. 1) ______ C) cholesterol D) grilled meats

A) dietary supplements B) potassium Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

2) According to MyPlate, Chloe should consume 2½ cups of foods from the vegetable group daily. She wants to substitute enough vegetable juice to equal 2 cups of cooked

Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

vegetables. Based on this information, Chloe should drink _____ of the juice.

2) ______ C) 1½ cups D) ½ cup

A) 2½ cups B) 2 cups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

3) To establish a nutrient's RDA, nutrition scientists add a "margin of safety" amount to its _______. 3) ______ A) UL Version 1

B) AI C) %DV 1

D) EAR

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Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

4) Each day, Parker takes pills that contain vitamin C. His RDA for the vitamin is 90 mg. How much vitamin C per

Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

day would be a megadose amount for Parker?

4) ______ C) 100 mg D) 120 mg

A) 3 g B) 630 mcg

Topic : Dietary supplements Learning Objective : 3.04.01 Define all of the key terms in this module. Gradable : automatic

Question Details Topic : Dietary requirements Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.04a Popular Dietary Supplements

5) Brandon uses %DVs to help plan nutritious menus with various packaged foods. He should limit his daily intake

of _____ to less than the Daily Value.

5) ______ A) sodium B) calcium Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

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C) fiber D) potassium nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

6) Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material? 6) ______ C) Vitamin E D) Garlic

A) Comfrey B) Potassium

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

7) Which of the following statements about organic foods is true? 7) ______ A) According to the EPA, fertilizers made from refinery oil can be used to stimulate the growth of crops that are intended for sale as "organic." B) According to the results of studies, organically grown food crops aren't more nutritious than conventionally grown food crops. C) According to the FDA, free-range chickens (chickens allowed to roam around the farm) should be labeled

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Food sources Section : 3.02a Introducing the Food Groups

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Which of the following statements is true? 8) ______

A) Daily Values are designed to help medical experts determine the nutritional adequacy of Americans' diets. B) Registered dietitian nutritionists determine a population's nutrient intakes by relying on MyPlate recommendations. C) Most healthy people whose diets supply enough vitamin C to meet the RDA for the nutrient aren't at risk of

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

developing the vitamin's deficiency disease. D) To avoid developing iron deficiency, each day you need to consume foods that supply at least 100% of the RDA for iron. Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

Which of the following standards isn't a DRI? 9) ______ A) %DVs B) RDAs

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

C) EARs D) AIs Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Gradable : automatic

10) Consider the following individuals. Charles is a healthy 25year-old male bodybuilder;

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Katelyn is a 28-year-old pregnant woman; Jayson is a 10year-old boy who has a cold; Caleb is a 78-year-old man with cancer; and Phyllis is a 30-year-old woman who isn't pregnant, breastfeeding, or planning to have any more children. Which of these persons needs to take at least one

multivitamin/multimineral supplement each day? (Check all that apply.)

10) ______ C) Jayson D) Phyllis E) Caleb

A) Katelyn B) Charles

Learning Objective : 3.04.03 Identify people who should take specific dietary supplements. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 5. Evaluate Topic : Dietary supplements Section : 3.04b Should You Take Dietary Supplements?

11) Which of the following recommendations is an overarching guideline of the2015-2020 Dietary Guidelines for Americans? 11) ______ A) Incorporate whole grains into meals. B) Follow a healthy eating pattern across the life span. C) Reduce salt intake to 2300 mg per day. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

D) Focus on consuming more fish and seafood. Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

12) According to 20152020 Dietary Guidelines

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for Americans, people should avoid eating _______ because the fish can be high in methylmercury. 12) ______ C) carp D) catfish

A) sea bass B) shark Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

13) Which of the following foods isn't in a major food group of MyPlate? 13) ______ C) Tofu D) Soy "mik" beverage

A) Refined ready-to-eat cereal B) Butter

Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Dietary requirements Accessibility : Keyboard Navigation Section : 3.02d MyPlate

14) In the United States, which agency is responsible for regulating the kinds of information that can be displayed on food product labels? 14) ______ A) Food and Drug Administration

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B) Federal Trade Commission 7

C) Environmental Protection Agency D) Federal Communications Commission Learning Objective : 3.03.03 Discuss the FDA's role in regulating food product labels. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

15) Which of the following menu items has ingredients that represent exactly three different MyPlate food groups? 15) ______ A) Burrito that contains cooked pork, cheddar cheese, rice, refried beans, and chopped green onions B) Sandwich made with roasted chicken, Romaine lettuce, sliced tomato, mayonnaise, and two slices of wholewheat bread C) Low-fat yogurt topped with banana slices and fresh

strawberries D) Fruit smoothie made with vanilla yogurt, orange juice, and fresh peaches

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

16) For people who are over 4 years of age, the Daily Value for added sugars is 50 g/day. According the Nutrition Facts panel, a serving of chocolate-flavored crackers supplies 5.0 g added sugars. Based on this information, a serving of

these crackers provides _____%DV of added sugars.

16) ______ A) 10 Version 1

B) 20 C) 15 8

D) 5

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Question Details Accessibility : Keyboard Navigation Activity Type : New Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

17) According to MyPlate, Geoff should eat 2½ cups of food equivalents from the fruit group daily. He loves raisins and other dried fruit. Geoff would like to substitute dried fruit for 1/2 cup of his recommended fruit intake. Based on this

nutritious food choices. Topic : Food and supplement labeling Bloom's : 5. Evaluate Gradable : automatic

information, he should consume _____ cup of dried fruit per day.

17) ______ C) ¾ D) ¼

A) 1 B) ½

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

18) Approximately 50% of healthy men who are between 19 and 30 years of age need 1.6 mcg of a mineral to prevent developing the mineral's deficiency disorder. Based on this

information, these men have ________.

18) ______ A) an RDA for the mineral that's higher than 1.6 mcg/day B) a high risk of developing the mineral's deficiency disorder when they consume 1.5 - 1.7 mcg/day for 2 months C) an AMDR that's between 1.6 and 1.8 mcg/day D) a higher than average risk of developing the

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mineral's toxicity disorder when they consume between 1.3 and 1.6 mcg of the mineral each day for about 2 months

Learning Objective : 3.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Gradable : automatic

19) Today, Sean only ate three sandwiches made with whole-grain buns, 3 slices of cheese, and 10 ounces of roast beef. He also drank 3 cups of tomato juice. According to MyPlate, he ate nothing from the food group that includes ________. 19) ______ C) strawberries D) butter

A) broccoli B) nuts Question Details Accessibility : Keyboard Navigation Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Section : 3.02a Introducing the Food Groups

20) Within a few weeks of consuming an iron-free formula diet, Lizzie's body began to show signs that it lacked iron, and she complained that she didn't have any energy. Scientists added 6 mg of iron to Lizzie's daily formula, and after 3 weeks, her body's signs and symptoms of iron deficiency were still present. After the scientists provided a formula that contained 10 mg iron/day, Lizzie's signs and

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Bloom's : 5. Evaluate Gradable : automatic

symptoms disappeared, and she reported feeling great. Based on this information, the researchers concluded that Lizzie's ________.

20) ______ A) EER for iron

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was 10 mg B) RDA for iron was more than 10 mg iron/day C) AMDR for iron was between 6 and 10 mg/day

D) UL for iron was 10 mg, plus 4 mg as a margin of safety

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21)

Which of the following statements is true? 21) ______

A) The FDA does not permit dietary supplement manufacturers to display structure/function claims on package labels. B) The FDA does not permit dietary supplement manufacturers to market their products as cures for diseases. C) The FDA must review every health-related claim before a dietary supplement manufacturer can display the

claim on a label. D) The FDA has established Daily Values for nonnutrient dietary supplements.

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food and supplement labeling Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

22) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who need to boost their nutrient intakes. Which of the following is a dietary standard

that he'snot likely to use to develop the new formula?

22) ______ A) RDAs B) %DVs Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

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C) AMDRs D) AIs Topic : Dietary requirements Accessibility : Keyboard Navigation Activity Type : New Gradable : automatic

23) Which of the following menu items has ingredients that only represent three different MyPlate food groups? 23) ______ A) Smoothie made with vanilla yogurt, orange juice, frozen raspberries, and fresh peaches B) Stir-fry made with shrimp, tofu, rice, green peas, broccoli, and onions C) Hot oatmeal cereal made with fresh strawberries, almonds, and fat-free milk

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

24) 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.

24) ______ A) 5 B) 1 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

C) 7 D) 3 Learning Objective : 3.03.04 Identify the types of nutritionrelated claims that may be on food label Gradable : automatic

25) Theo reads Nutrition Facts panels on packaged foods to choose nutrient-dense products. By reading the panels, he's able to determine the amount of _____ in a serving of a food.

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25) ______ C) additives D) sodium

A) pesticides B) water Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

26) Kristan uses % DVs to help plan nutritious menus with various packaged foods. She should try to obtain at least 100% of the Daily Value for which of the following nutrients? 26) ______ C) Potassium D) Cholesterol

A) Water B) Sodium Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

27) Which of the following menu items has ingredients that represent only two different MyPlate food groups? 27) ______ A) Cheese sandwich made with American cheese, leaf lettuce, sliced tomato, mayonnaise, and two slices of wholewheat bread B) Casserole made with cooked ham, eggs, cheddar Version 1

cheese, Swiss cheese, and fat-free milk C) Vanilla pudding made with chopped pistachio nuts and mixed 15

with fresh strawberries D) Fruit smoothie made with vanilla yogurt, blueberries, baby spinach leaves, orange juice, fat-free milk,

and fresh peaches

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

28) On average, Javvy consumes 2800 kcal/day. When he calculated his typical daily carbohydrate intake, he discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Javvy's typical

carbohydrate intake is_____ g/day.

28) ______ C) 600 D) 250

A) 350 B) 100 Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Activity Type : New

Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

29) On average, Benji consumes 3200 kcal/day. When he calculated his typical daily carbohydrate intake, he discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Benji's typical carbohydrate intake is______ g/day. 29) ______ A) 645

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B) 340 C) 290

D) 455

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Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

30) In general, food guides don't group _____ with dairy foods. 30) ______ C) frozen yogurt D) ice cream

A) unsalted butter B) American cheese

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

31) Bernie's favorite foods and beverages include grilled beef steak, hamburgers, French fries, whole milk, doughnuts, sugary soft drinks, apples, sausage, and pizza. After taking a nutrition course, Bernie wants to follow a healthy dietary pattern. To meet this goal, he should replace ______. (Check all that apply.) 31) ______ A) soft drinks with water B) sausage with peanut butter C) beef and hamburgers with chicken and fish

Question Details

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D) doughnuts with bran muffins E) French fries with potato chips Accessibility : Keyboard Navigation

Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020 Dietary Guidelines for American

Topic : Dietary guidelines Topic : Food sources Gradable : automatic

32) According to MyPlate, Donovan should consume the equivalent of 3 cups of milk daily. Which of the following

foods should he consume to replace 2 cups of milk?

32) ______ D) 3 oz natural A) 1 cup cottage cheese B) 1.5 oz cream cheese C) 2 oz of processed cheese

cheese

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

33) Trisha was a participant in a clinical study to determine how much vitamin C is required by young women. During the study, Trisha consumed only a formula diet that was nutritionally complete, except it did not contain vitamin C. Within a few weeks, she developed signs and symptoms of vitamin C deficiency. At that point, researchers gave 1 mg vitamin C to Trisha each day for a week, but her signs and symptoms of the deficiency remained. The next week, the scientists added 2 mg vitamin C to her daily diet, so that her formula contained 3 mg of the vitamin. By the end of that week, Trisha was still sick. Eventually, her formula supplied

10 mg vitamin C/day. Within a week of drinking this formula, Trisha reported feeling much better. Based on this information, the researchers concluded that the young woman ________.

33) ______ A) suffered from vitamin C toxicity B) was consuming the AMDR for vitamin C, which

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for her, was between 2 and 10 mg C) required about

10 mg vitamin C D) had an RDA of 10 mg for the vitamin, which

included a margin of safety amount of 5 mg

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34) While in college, Ray gained several pounds of body fat. He wants to use the recommendations of the 2015-2020 Dietary Guidelines for Americans to achieve a healthy body

weight. According to these guidelines, he should ________.

34) ______ A) increase his iron intake while decreasing his vitamin D intake B) reduce the time he spends being physically inactive C) eat grapefruit and other foods that increase the

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

metabolic rate D) include 15 minutes of stretching, before and after his workouts Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

35) Some food guides classify dried beans and peas with ________. 35) ______ A) dairy products B) fruits Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

C) seeds and nuts D) oils Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

36) Which of the following dietary Version 1

supplements is an herbal product that is highly toxic or contains cancer-causing material? 36) ______ C) Fish oil D) Pennyroyal

A) Garlic B) Vitamin C

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

37) Macey recently participated in a clinical study to determine how much riboflavin cures ariboflavinosis, the vitamin's deficiency disease. During the study, Macey consumed only a formula diet that was nutritionally complete, except it didn't contain riboflavin. Within a few weeks, she developed ariboflavinosis. At that point, researchers included 0.02 mg of the vitamin in Macey's daily formula diet, but her signs and symptoms of the deficiency disorder remained. The following week, the scientists added another 0.02 mg riboflavin to the daily formula. Eventually, Macey was consuming 1.0 mg of riboflavin each day. Within a week of drinking this formula, she reported feeling much better. Based on this information, the researchers concluded that her ________. 37) ______ A) requirement for riboflavin was 1.0 mg B) EER for riboflavin C was about 1.0 mg C) RDA for riboflavin was 1.0 mg, plus 15 mg as a margin of safety

D) AI for riboflavin was 1.0 mg, which was 10 times the amount that cured her case of ariboflavinosis

Question Details

Section : 3.01a Introducing the DRIs

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Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module.

Bloom's : 3. Apply Gradable : automatic

38) Which of the following products is a popular dietary supplement among American adults? 38) ______ C) Green tea A) Kava B) Pennyroyal

extract D) Fish oil Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

39) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who need to boost their nutrient intakes. Which of the following is a dietary standard

that he's likely to use to develop the new formula?

39) ______ A) MyPlate B) RDAs

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

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C) Dietary Guidelines D) %DVs Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

40) Samantha would like to know the daily amount of protein that's recommended for her life stage/sex group. She

can obtain this information by ________.

40) ______ A) finding information about the RDA for protein B) reading Nutrition Facts panels to determine the %DV for protein

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

41)

C) estimating her AMDR for protein D) calculating her EER for protein Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

Some food guides classify fatty fish with ______. 41) ______ C) oils D) empty calories

A) seaweed B) spices

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

42)

Which of the following statements is true? 42) ______ A) Most food guides classify milk in the protein foods

group. B) Eggs are generally classified with milk products.

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C) Olives may be grouped with oils. D) Butter is classified as a full-fat dairy 24

food.

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Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Food sources Section : 3.02a Introducing the Food Groups

43) Which of the following menu items has ingredients that represent all MyPlate food groups? 43) ______ A) Spinach salad made with a hard-cooked egg, diced pears, cooked macaroni, and cheddar cheese B) Ready-to-eat cereal with strawberries, blueberries, banana, almond slices, and fat-free milk C) Sandwich made with Swiss cheese, cooked ham, mayonnaise, sliced tomato, and two slices of buttered whole-

wheat bread D) Smoothie made with vanilla yogurt, low-fat milk, peanut butter, orange juice, and fresh baby spinach Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

44) Before she shops for groceries, Terry plans several nutritionally adequate daily menus for her family. Which of the following guides is the best menu-planning tool for her to use? 44) ______ A) MyPlate B) Basic Four Food Groups

C) Daily Values D) Recommended Dietary Allowances Question Details

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Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to

develop nutritionally adequate da Gradable : automatic

45) Edmond wants to eat enough salad greens in one meal to equal 1½ cups of cooked vegetables. According to MyPlate recommendations, how much of the greens should he eat? 45) ______ C) 2 cups D) 3 cups

A) 1½ cups B) ½ cup

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

46) Anita's favorite foods and beverages include grilled beef steak, candied sweet potatoes, 2% milk, bran muffins, sugary soft drinks, apples, sausage, bananas, and peanut butter. After taking a nutrition course, Anita wants to reduce

her intake of solid fats. To meet this goal, she should ______. (Check all that apply.)

46) ______ A) replace sausage with peanut butter B) drink whole milk instead of 2% milk C) replace beef with fish or poultry D) replace sugary soft drinks with 100% fruit juice Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines

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E) eat baked sweet potatoes instead of candied sweet potatoes

Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020 Dietary Guidelines for American Topic : Dietary guidelines

Topic : Food sources Section : 3.02a Introducing the Food Groups Learning Objective : 3.02.02 List major food groups, identify foods that

47)

are typically classified in Gradable : automatic

Which of the following statements is true? 47) ______

A) If you do not consume 100% of the Daily Values for nutrients, you have a high risk of developing nutritional deficiency disorders. B) Daily Values are nutrient recommendations that are based on the EERs for adults. C) Daily Values have been established for each Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

48) On average, Leah consumes 1950 kcal/day. When she calculated her typical daily carbohydrate intake, she discovered the amount in grams was within the AMDR for carbohydrates. Based on this information, Leah's typical

nutrient. D) Daily Values are dietary standards developed for food labeling purposes.

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

carbohydrate intake is_____ g/day.

48) ______ A) 340 B) 150 Question Details Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation Learning Objective : 3.01.01 Define all of the key terms in this module. Activity Type : New

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C) 450 D) 290 Bloom's : 4. Analyze Learning Objective : 3.01.03 Identify and apply the Acceptable Macronutrient Distribution Ranges for Gradable : automatic

49) According to MyPlate, 8-year-old Drew should consume 1½ cups of food equivalents from the fruit group daily. He loves raisins and other dried fruit. To meet the MyPlate recommended fruit intake, Drew would like to

substitute some dried fruit for 1 cup of fruit. Based on this information, he should consume _____.

49) ______ C) 1¼ cups D) ¾ cup

A) 1 cup B) ½ cup

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

50) Which of the following menu items has ingredients that represent only three different MyPlate food groups? 50) ______ A) Cooked oatmeal made with 1% milk and topped with fresh blueberries and chopped walnuts B) Smoothie made with vanilla yogurt, orange juice, peanut butter, baby spinach, and fresh peaches C) Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

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whole-wheat bread D) Stir-fry made with chicken, tofu, broccoli, rice, green peas, and soy sauce

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

51) Today, the only food Meghan ate was 16 ounces of lemon-flavored yogurt, 8 ounces of cooked turkey, and 2 cups of ready-to-eat cereal. According to MyPlate, she ate nothing

from the food group that includes ________.

51) ______ C) eggs D) strawberries

A) whole-grain pasta B) soy "milk" beverage Question Details Accessibility : Keyboard Navigation Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to develop nutritionally adequate da Section : 3.02a Introducing the Food Groups

52) Mattie wants to use organic farming methods. Which of the following steps can she take to grow organic produce

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Bloom's : 5. Evaluate Gradable : automatic

and raise organic poultry on her farm?

52) ______ A) Give chicks a hormone that speeds up their growth rate. B) Allow chicken to roam around the farm for at least 2 hours daily. C) Spread fertilizer made by a company that combines

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Food sources Section : 3.02a Introducing the Food Groups

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mineral elements obtained by refining oil. D) Harvest peaches from trees that have been sprayed with a pesticide made from flowers. Learning Objective : 3.02.01 Define all of the key terms in this module. Gradable : automatic

53)

Which of the following statements about organic

foods is true?

53) ______ A) Products from crops that were treated with manufactured pesticides cannot be labeled as "organic." B) Milk from cows that were given a hormone to stimulate milk production can be sold as "organic." C) According to the EPA, fertilizers made from refinery oil can be used to stimulate the growth of crops that are intended for sale as "organic."

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Food sources Section : 3.02a Introducing the Food Groups

54) Scientists conducted a study to determine how much vitamin E is toxic to adult humans. During the first two weeks of the study, members of the treatment group drank only a nutritionally complete formula diet that contained 30 mg of vitamin E/day (the adult RDA for the vitamin is 15 mg). At that point, all members reported feeling fine. Over the following weeks, the scientists gradually increased amounts of vitamin E in the formula and continued to monitor the participants' health. Within a few days of consuming a formula that supplied 1.1 g of vitamin E/day, 90% of the

participants reported feeling ill, and they complained of bruising easily. Based on this information, the researchers concluded that the ________.

54) ______ A) AI for vitamin E is between 1.0 and 1.1 mg/day B) RDA for vitamin E is too low C) EER for vitamin E was 1.1 g/day Question Details Section : 3.01a Introducing the DRIs

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D) UL for vitamin E was less than 1,100 mg/day Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary

Referen Topic : Dietary requirements Accessibility : Keyboard Navigation

Bloom's : 4. Analyze Gradable : automatic

55) While in college, Rachael gained several pounds of body fat. She wants to use the recommendations of the20152020 Dietary Guidelines for Americans to achieve a healthy body weight. According to these guidelines, she should ________. 55) ______ A) become more physically active B) eat grapefruit and other foods that increase the metabolic rate

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

C) consume fewer potassium-rich foods D) increase her intake of protein-rich foods Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

56) A nutrition scientist wants to develop a nutritionally complete formula diet for adults who are healthy but need to avoid eating solid food for several weeks. Based on this information, she's likely to refer to _____ when developing the new formula. 56) ______ A) 2015-2020 Dietary Guidelines B) %DVs Question Details Section : 3.01a Introducing the DRIs

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C) MyPlate D) DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary

Referen Topic : Dietary requirements Accessibility : Keyboard Navigation

57)

Bloom's : 3. Apply Gradable : automatic

Which of the following statements is true? 57) ______

A) Registered dietitian nutritionists generally use Daily Values to evaluate the nutritional adequacy of diets. B) A person who meets the EER that's been determined for his or her particular racial and/or ethnic ancestry will gain at least two pounds/week. C) Most Americans should consume 50% of the EAR for each nutrient to avoid developing nutrient deficiency Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

58) Jack was a participant in a clinical study to determine how much niacin cures pellagra, the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 1 mg of the vitamin to Jack's formula. By the beginning of the 3rd week of the study, the

diseases. D) To avoid developing nutrient toxicity disorders, people should consume less than the ULs for nutrients.

Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

researchers noticed that Jack's signs and symptoms were greatly improved. At the end of the 4th week, he was feeling fine. The researchers concluded that ________.

58) ______ A) Jack's RDA for niacin should be 3 mg B) Jack requires 3 mg niacin/day C) Jack's AI for niacin should be 3 mg plus 60 mg as a

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margin of safety D) Jack's AMDR for niacin was 6 mg a day

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

59) While preparing food, Max wants to use an ingredient that contains healthy fat in a recipe. Which of the following fats should he use? 59) ______ C) Butter D) Lard

A) Peanut oil B) Cream cheese

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

60) According to MyPlate, Erika should consume the equivalent of 3 cups of milk daily. She wants to substitute plain yogurt for 2 cups of milk. How much plain yogurt should she eat? 60) ______ A) Four cups B) Two cups Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) Five cups D) Three cups Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

61) While participating in a scientific study, Bernard consumed only a formula diet that was nutritionally complete, except it didn't contain vitamin B-6. Within a few weeks, Bernard developed signs of a vitamin B-6 deficiency disorder. At that point, researchers gave 0.2 mg of B-6 to Bernard each day for a week, but his signs of illness remained. In the weeks that followed, the scientists continued to increase his intake of the vitamin by 0.2 mg/week. After a week of drinking the formula that supplied 1.6 mg of vitamin B-6/day, Bernard

reported feeling better, and signs of the deficiency disease disappeared. Based on this information, the researchers concluded that Bernard's ________.

61) ______ A) requirement for vitamin B-6 was more than 1.6 mg/day

D) requirement for vitamin B-6 was 1.6 mg/day

B) AI for vitamin B-6 was 1.6 mg/day C) AI for vitamin B-6 was less than 1.6 mg/day Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

62)

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

Which of the following statements is true? 62) ______

A) Nutrition scientists have established Adequate Intakes (AIs) for all critical nutrients. B) The Estimated Energy Requirement (EER) represents the average energy needs of a healthy person. C) People who consume less than the Tolerable Upper Intake Level (UL) for calcium have a higher than average risk of developing calcium toxicity.

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D) People who consume 95% of the Recommended Dietary Allowance (RDA) for vitamin A regularly have a high risk of developing signs and symptoms of vitamin A deficiency.

Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

63) When following recipes, Candice wants to use fats that aren't considered to be unhealthy fats. Which of the

Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

following fats should she use?

63) ______ C) Regular butter D) Cream cheese

A) Fresh cream B) Corn oil

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

64) A team of scientists extracts a chemical that they call "Zombia" from the leaves of a common house plant. One of the scientists would like to market Zombia as a dietary supplement because it makes people sleepy, when it's injected

into them. Based on this information, Zombia ________.

64) ______ A) can be marketed as a dietary supplement, but only if it's promoted as a conventional food item B) cannot be marketed as a dietary supplement because it's an injected substance C) cannot be marketed as a dietary supplement Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply

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because it's widely available in nature D) can be marketed as a dietary supplement because it's from a plant Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements Learning Objective : 3.04.01

Define all of the key terms in this module. Gradable : automatic

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65) Mickey wants to increase her intake of potassium without taking a dietary supplement. When she shops for food, she reads Nutrition Facts labels. Which of the following kinds of information will help her choose foods that are good sources of potassium? 65) ______ D) Country of origin information

A) Structure/function claims B) %DVs C) Organic food logo Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

66) Three-year-old Amanda doesn't like to drink milk, but she'll eat American (processed) cheese. According to MyPlate, Amanda should consume the equivalent of 2 cups of dairy products daily. To meet this recommendation, Amanda

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

can consume ______ ounces of American cheese daily.

66) ______ A) 3.5 B) 2 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

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C) 4 D) 2.5 Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

67)

The Tolerable Upper Intake Level (UL) for a nutrient

is the ________.

67) ______ A) minimum amount that can be tolerated on an empty stomach when consumed as a dietary supplement B) amount that meets the nutrient needs of 98% of the population C) highest average amount that is unlikely to harm most people when consumed daily Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

68) Regular mayonnaise is nearly 100% fat and supplies about 100 kcal per tablespoon. To be labeled "light" mayonnaise, a product that simulates regular mayonnaise

D) precise amount that has been proven to cure the nutrient's deficiency disorder in humans

Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

should provide less than _____ kcal per tablespoon.

68) ______ A) 17 B) 37 Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.03a Nutrition Facts Topic : Food and supplement labeling

C) 27 D) 67 Learning Objective : 3.03.04 Identify the types of nutritionrelated claims that may be on food label Gradable : automatic

69) Which of the following menu items has ingredients that only represent four different MyPlate food groups?

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69) ______ A) Stir-fry made with chicken, brown rice, green peas, broccoli, and onions B) Smoothie made with tofu, vanilla yogurt, orange juice, fresh strawberries, bananas, and peaches C) Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered,

whole-wheat bread D) Hot oatmeal cereal made with 2% milk and topped with sliced peaches, fresh raspberries, and chopped walnuts Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups

70) One day, Donnie ate snacks that included peanut butter on crackers, a bowl of chocolate pudding made with low-fat milk, a sugar-sweetened soft drink, and a hard-cooked egg. Which of these foods is a major source of empty calories in Americans' diets? 70) ______ A) Soft drink B) Chocolate pudding

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020 Dietary Guidelines for American

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C) Peanut butter D) Hard-cooked egg Topic : Dietary guidelines Section : 3.02d MyPlate Topic : Food sources Gradable : automatic

71) ______ bread A) Fruit smoothie made with vanilla yogurt, orange juice, fresh peaches, and fresh baby spinach B) Cooked oatmeal cereal made with water and served with 2 slices of whole-grain, buttered toast C) Cheese sandwich made with American cheese, mayonnaise, slice of tomato, and 2 slices of whole-wheat

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 4. Analyze Section : 3.02d MyPlate Topic : Food sources

72)

D) Tuna-noodle casserole made with canned tuna, bread crumbs, cheddar cheese, mayonnaise, and egg noodles

Which of the following statements is true? 72) ______

A) By comparing the RDAs list on food labels, you can plan more nutritious meals. B) You can use AIs and RDAs to evaluate the nutritional adequacy of your diet. C) To achieve optimal nutritional health, you should strive to consume 300% of the RDA or AI for each nutrient. Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen

D) Your requirement for vitamin C is the same amount as the RDA for vitamin C.

Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

73) According to the Nutrition Facts panel on a

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package of frozen mango slices, a serving of fruit provides approximately 20% of the DV for potassium. The DV for potassium is 4700 mg. Approximately how many mg of

potassium are in a serving of the mango slices?

73) ______ C) 630 D) 235

A) 940 B) 375 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Topic : Nutrition computations Gradable : automatic

74) A brand of maple syrup supplies about 240 kcal per ¼ cup serving. To be labeled "light" pancake syrup, a product that simulates maple syrup should provide about _____ or fewer kcal per ¼ cup. 74) ______ A) 158 B) 186 Question Details Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Topic : Food and supplement labeling Bloom's : 5. Evaluate

C) 133 D) 52 Learning Objective : 3.03.04 Identify the types of nutritionrelated claims that may be on food label Gradable : automatic

75) Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices?

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75) ______ C) RDAs D) AIs

A) ULs B) DVs Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.01 Define all of the key terms in this module. Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more

nutritious food choices. Topic : Food and supplement labeling Gradable : automatic

76) Food guides generally don't group _____ with dairy foods. 76) ______ C) Swiss cheese D) butter

A) Sugar-sweetened vanilla yogurt B) chocolate pudding

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

77) According to the Nutrition Facts panel on a food package, a serving of the product provides 15%DV for sodium. The DV for sodium is 2300 mg. Each serving of this

product provides approximately ____ mg of sodium.

77) ______ A) 230 B) 575

C) 345 D) 432 Question Details

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Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more nutritious food choices.

Topic : Food and supplement labeling Topic : Nutrition computations Gradable : automatic

78) Tabitha is a 19-year-old African American who wants to follow recommendations of the 2015-2020 Dietary Guidelines for Americans. According to the guidelines, Tabitha should ________. 78) ______ daily A) limit her intake of added sugars to less than 10% of her total caloric intake B) reduce her sodium intake to 2500 mg/day C) take a dietary supplement that contains vitamin A Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

D) drink at least two servings of alcohol daily Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

79) Hillary consumed 3 servings of an orange-flavored sugar-sweetened soft drink that provided 140 kcal/serving. According to MyPlate, these drinks should be classified as ________. 79) ______ A) carbohydrate-rich foods B) fruit juices

Question Details Accessibility : Keyboard Navigation

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C) watery fluids D) sources of empty calories Bloom's : 2. Understand Learning Objective : 3.01.03 Identify and apply the

Acceptable Macronutrient Distribution Ranges for Topic : Dietary guidelines Section : 3.02d MyPlate Topic : Food sources Learning Objective : 3.02.04 Use MyPlate and other dietary tools to

develop nutritionally adequate da Gradable : automatic

80) Which of the following dietary supplements is an herbal product that is highly toxic and can damage the liver? 80) ______ C) Kava D) Echinacea

A) Ginger B) Garlic

Learning Objective : 3.04.02 Identify popular dietary supplements and discuss the benefits and risks Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.04a Popular Dietary Supplements Topic : Dietary supplements

81) Which of the following menu items has ingredients that only represent three different MyPlate food groups? 81) ______ A) Tuna casserole made with canned tuna, cream, bread crumbs, mayonnaise, and cooked macaroni B) Cooked oatmeal cereal made with fat-free milk, dotted with butter, and topped with sliced peaches and fresh blueberries C) Fruit smoothie made with vanilla yogurt, orange Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 3.02d MyPlate

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juice, and a ripe banana D) Toasted cheese sandwich made with Swiss cheese, mayonnaise, butter, and two slices of whole-wheat bread Topic : Food sources Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in

Gradable : automatic

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82) For people who are over 4 years of age, the Daily Value for added sugars is 50 g/day. A serving of _____ would

be a high source of added sugars.

82) ______ A) sweetened applesauce that supplies 10 g of added sugars

D) cereal that contains 2.5 g of added sugars

B) crackers that contains 5.5 g of added sugars C) yogurt that contains 8 g of added sugars. Question Details Accessibility : Keyboard Navigation Section : 3.03a Nutrition Facts Learning Objective : 3.03.02 Use the Nutrition Facts panel to make more nutritious food choices.

Topic : Food and supplement labeling Bloom's : 5. Evaluate Gradable : automatic

83) An Estimated Average Requirement (EAR) is the ________. 83) ______ A) range of intake for a particular nutrient that is not likely to cause toxicity or deficiency B) amount of a nutrient that meets the needs of 50% of healthy people in a particular population C) minimum amount of a nutrient that prevents the nutrient's deficiency disease in 98% of the population Question Details Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements

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D) optimal amount of a nutrient that 100% of the population can safely consume daily

Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

84) The amount of vitamin A that you require is the smallest amount of the vitamin that prevents you from

developing a vitamin A deficiency.

84) ______ ⊚ ⊚

true false

85) According to MyPlate, Felicia should consume 2 cups of food equivalents from the fruit group daily. Felicia loves grapefruit juice. How much 100% grapefruit juice should she

Learning Objective : 3.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Activity Type : New Gradable : automatic

consume to meet the MyPlate recommendation?

85) ______ C) 1½ cups D) 2 cups

A) ½ cup B) 2½ cups

Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

86) Most food guides classify products made from soybeans in the _____ group. 86) ______ A) nutrient-dense Version 1

B) fruit and vegetable 48

C) other foods D) protein foods

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Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

87) Which of the following menu items has ingredients that only represent four different MyPlate food groups? 87) ______ A) Hot cereal made with water and topped with raspberries, blueberries, chopped walnuts, and a sliced banana B) Smoothie made with vanilla yogurt, fat-free milk, orange juice, bananas, and fresh peaches C) Toasted cheese sandwich made with slices of American and cheddar cheese, mayonnaise, and two slices of

buttered whole-wheat bread D) Sandwich made with salmon salad on a whole-grain bun, topped with tomato slices and a slice of processed cheese

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food sources Section : 3.02a Introducing the Food Groups Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

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88)

A nutrient requirement is the ________. 88) ______

Learning Objective : 3.01.01 Define all of the key terms in this module. Gradable : automatic

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Topic : Dietary requirements Accessibility : Keyboard Navigation

89)

along with a "margin of safety" amount D) recommended amount of a nutrient that will prevent chronic diseases

Food guides usually classify mayonnaise with _____. 89) ______ A) ice cream B) spices

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food sources Section : 3.02a Introducing the Food Groups

C) oils D) peanut butter Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

90) According to MyPlate, Britta should consume 2½ cups of foods from the vegetable group Version 1

daily. She wants to substitute enough baked potatoes (medium size) to equal 1½ cups of cooked vegetables. Based on this

information, Chloe should eat _____.

90) ______ C) 2 baked potatoes D) ½ of a baked

A) 1 baked potato B) 1½ baked potatoes

potato Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Food sources Section : 3.02a Introducing the Food Groups

91) In general, food guides don't group _____ with dairy foods. 91) ______ A) fat-free yogurt B) pudding made with 1% milk

C) cream cheese D) soy "milk" beverage Learning Objective : 3.02.02 List major food groups, identify foods that are typically classified in Gradable : automatic

92) According to the2015-2020 Dietary Guidelines for Americans, healthy people should limit their sodium intake to less than _____ mg/day.

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92) ______ C) 1000 D) 4300

A) 300 B) 2300 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 3.02c Dietary Guidelines Learning Objective : 3.02.03 Discuss recommendations of the 2015-2020

Dietary Guidelines for American Topic : Dietary guidelines Gradable : automatic

93) The RDA for a nutrient meets about ______ of the population's need for the nutrient. 93) ______ A) 97-98% B) 50%

C) 100% D) 100-105%

Question Details Bloom's : 1. Remember Section : 3.01a Introducing the DRIs Learning Objective : 3.01.02 Differentiate among the various dietary standards of the Dietary Referen Topic : Dietary requirements Accessibility : Keyboard Navigation Gradable : automatic

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Answer Key Test name: Schiff3e_TB_Unit 03 1) C 2) B 3) D 4) A 5) A 6) A 7) B 8) C 9) A 10) [A, E] 11) B 12) B 13) B 14) A 15) B 16) A The DV for added sugars is 50 g. To calculate the %DV for crackers that contain 5 g added sugars per serving, divide 50 g by 5 g, which

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equals 0.10 (10%).

By eating a serving of these crackers, a person will consume 10% of the DV for added sugars.

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17) D 18) A 19) C 20) B 21) B 22) B 23) B 24) D 25) D 26) C 27) B 28) A Javvy's total kilocalorie intake is 2,800 kcal/day. The AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 2,800 kcal/day by 0.45 = 1,260 kcal from carbohydrates. To convert 1,260 kcal to grams of carbohydrates, divide 1,260 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = 315 g. To determine the upper value of the range, multiply 2,800 kcal/day by 0.65 = 1,820 kcal/day from carbohydrates. To convert 1,820 kcal to grams of carbohydrate, divide

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1,820 kcal by 4 kcal/g = 455 g. His AMDR for carbohydrates is 315-455 g. Thus, the correct answer is 350 g/day, because this value is within the acceptable range of intake.

29) D His total kilocalorie intake is 3,200 kcal/day. The AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 3,200 kcal/day by 0.45 = 1,440 kcal from carbohydrates. To convert 1,440 kcal to grams of carbohydrates, divide 1,440 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = 360 g. To determine the upper value of the range, multiply 3,200 kcal/day by 0.65 = 2,080 kcal/day from carbohydrates. To convert 2,080 kcal to grams

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42) C 43) A 44) A 45) D 46) [A, C] 47) D 48) D Her total kilocalorie intake is 1,950 kcal/day. The AMDR for carbohydrate is 45 to 65% of calories. To determine the lower value of the range, multiply 1,950 kcal/day by 0.45 = about 878 kcal from carbohydrates. To convert 878 kcal to grams of carbohydrates, divide 878 kcal by 4 kcal/g (number of kcal in a gram of carbohydrate) = about 220 g. To determine the upper value of the range, multiply 1,950 kcal/day by 0.65 = about 1,268 kcal/day from carbohydrates. To convert 1,268 kcal to grams of carbohydrate, divide

1268 kcal by 4 kcal/g = 317 g. Her AMDR for carbohydrates is 220-317 g. Thus, the correct answer is 290 g/day, because this value is within the acceptable range of intake.

49) B 50) D 51) D 52) D 53) A

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54) D 55) A 56) D 57) D 58) B 59) A 60) B 61) D 62) B 63) B 64) B "Zombia" is injected into people; therefore, it can't be classified as a dietary supplement.

' 65) B 66) C 67) C 68) D 69) D 70) A 71) B 72) B

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73) A A serving of the food provides 20% of the DV for potassium. To estimate how many milligrams of potassium this represents, first convert 20% to a decimal (0.20). Then, multiply 0.20 X 4700 mg (the DV for

potassium) to obtain the answer (940 mg).

74) A 75) B 76) D 77) C To estimate the amount of sodium per serving, first convert the %DV (15%) to a decimal (0.15). Then multiply 0.15 X 2300 mg (the

DV for sodium). The answer is 345 mg sodium per serving. 78) A 79) D 80) C 81) B 82) A

A serving of food that contains 20% or more of the Daily Value for a nutrient is a high source of that nutrient. The DV for added sugars is 50 g. To calculate amount of a nutrient, such as added sugars per serving, multiply 50 g X 20% (0.20), which equals 10 Version 1

g. Therefore, a food is a high source of added sugars if it provides 10 g or more added sugars per serving. 61

83) B 84) TRUE 85) D 86) D 87) D 88) A 89) C 90) B 91) C 92) B 93) A

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1) In a healthy person, the large intestine helps form _____ by absorbing excess water from undigested material. 1) ______ C) micelles D) feces

A) chyme B) mucus Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.04 Discuss the overall process of digestion and absorption.

Topic : Anatomy and physiology Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

2) During the past two months, Cindy has had abdominal pain after eating as well as bloody diarrhea. Additionally, she's lost about 10 pounds even though she wasn't trying to reduce her weight. Based on this information, Cindy should be tested for _______. 2) ______ A) ulcerative colitis B) gallstones C) irritable bowel syndrome Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03h Ulcerative Colitis Learning Outcome : 4.03.02 Identify some common as well as serious

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D) gastroesophageal reflux disease digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

3) ______ A) Nerves forming chemicals that transmit information between the cells B) Skin cells making scar tissue as a wound heals C) White blood cells building proteins that protect Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.02 Identify anabolic and catabolic processes.

against harmful viruses D) Muscle cells breaking down fatty acids to release heat Topic : Metabolism Accessibility : Keyboard Navigation

The kidneys are organs of the ______ system. 4) ______ C) cardiovascular D) urinary

A) immune B) nervous Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.03 Identify the primary organs in each organ system. Topic : Anatomy and physiology

Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

5) Treatment of irritable bowel syndrome usually includes ______. 5) ______ A) getting plenty of bed rest B) making dietary changes C) removing diseased sections of the small bowel Version 1

D) taking large doses of antibiotics

Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03g Irritable Bowel Syndrome (IBS) Learning Outcome : 4.03.02 Identify some common as well as serious digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation Activity Type : New

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6) Oscar often eats a large meal about an hour before he lies down to sleep. Based on this information, he's likely to develop _______. 6) ______ C) ulcerative colitis D) chronic constipation

A) irritable bowel syndrome B) gastroesophageal reflux disease

Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03d Acid Reflux Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

Which of the following statements is true? 7) ______

A) Regular colon cleansing is essential for the healthy functioning of the lower digestive tract. B) Humans are omnivores. C) Feces consists primarily of undigested sugars. Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02a Overview of Digestion Learning Outcome : 4.03.01 Define all of the key terms in this module.

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D) Most nutrients are absorbed in the upper segment of the large intestine. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

8) ______ A) avoid eating peppermint and dark chocolate because these foods can worsen constipation B) not worry, because she's not constipated C) increase her intake of high-fiber foods and water to relieve her chronic constipation Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03a Constipation Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

D) take a gentle laxative so she has at least two bowel movements daily

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

9) When she sampled a spoonful of hot soup, Bekha burnt the back of her tongue. During the 48 hours that followed the injury, Bekha had difficulty detecting foods that tasted _______. 9) ______ C) greasy D) cold

A) bitter B) metallic Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

10)

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

Which of the following statements is true? 10) ______ A) People who are infected withH. pylori have a high

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risk of developing type 1 diabetes. 5

B) Vomiting blood is a serious sign associated with irritable bowel syndrome. C) Peptic ulcers usually form in the lining of stomach and duodenum.

Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03c Vomiting Section : 4.03d Acid Reflux Section : 4.03e Peptic Ulcers Section : 4.03g Irritable Bowel Syndrome (IBS) Learning Outcome : 4.03.01 Define all of the key terms in this module.

D) Acid reflux often results when the lower esophageal sphincter closes. Learning Outcome : 4.03.02 Identify some common as well as serious digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

11) Treatment of irritable bowel syndrome usually includes making dietary changes and _______. 11) ______ A) learning ways to manage stress effectively B) reducing physical activity C) having the lower third of the colon removed Question Details Bloom's : 1. Remember null : Module: 4.03 Common Digestive System Disorders Section : 4.03g Irritable Bowel Syndrome (IBS) Learning Outcome : 4.03.02 Identify some common as well as serious

D) moving to a drier climate

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

12) After being absorbed, most lipids become incorporated into _______ and enter the ________. 12) ______ C) micelles; liver A) chyme; hepatic portal vein B) chylomicrons; lymphatic system Version 1

D) mucus; lower esophageal sphincter Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor

13)

Learning Outcome : 4.02.04 Discuss the overall process of digestion and absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

The last segment of the small intestine is the ______. 13) ______ C) colon D) duodenum

A) ileum B) jejunum Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor

Learning Outcome : 4.02.04 Discuss the overall process of digestion and absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

14) Excess gastric juice secretion contributes to the development of diverticula in the stomach. 14) ______ ⊚ ⊚

true false

Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03a Constipation

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Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well

as serious digestive system problems; and dis Topic : Digestive disorders

Activity Type : New

15) About a week ago, Atticus noticed a small amount of bright red blood in his stools. Since then, he's developed rectal itching, which makes sitting through long lectures uncomfortable. His doctor told him the disorder is very common. She also told Atticus to avoid becoming constipated

and contact her if the bleeding gets worse. Based on this information, Atticus probably has _____.

15) ______ C) inflamed hemorrhoids D) diverticulitis

A) irritable bowel syndrome B) ulcerative colitis

Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03a Constipation Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Activity Type : New

16) The ______ is the second segment of the small intestine. 16) ______ A) jejunum B) ileum Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.04 Discuss the overall process of digestion and

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C) duodenum D) colon absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

17) Over the past two days, Charlotte has had several bouts of loose, watery stools. To treat her condition, she should _____. 17) ______ A) drink watery fluids that contain sodium, potassium, and simple sugars B) consume nothing, until the diarrhea subsides C) follow a low-calorie diet that contains only fruits Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03b Diarrhea Learning Outcome : 4.03.02 Identify some common as well as serious

18) Last night, Parker ate French fries, fried fish, and creamy cole slaw for dinner. For dessert, he had a thick chocolate milk shake. About an hour after eating this food, he suddenly complained of severe abdominal pain. Based on this

and vegetables D) give herself coffee enemas every 3 hours to cleanse her colon digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

information, Parker probably has ________.

18) ______ A) ulcerative colitis B) inflamed hemorrhoids

Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.02a Overview of Digestion Section : 4.03f Gallstones Learning Outcome : 4.02.04 Discuss the overall process of digestion and

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C) irritable bowel syndrome D) large gallstones absorption. Topic : Digestive disorders Accessibility : Keyboard Navigation

19) Circulation of blood is the primary function of the _____. 19) ______ C) brain D) liver

A) immune system B) cardiovascular system Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.04 Discuss at least one major function of each organ system. Topic : Anatomy and physiology

20)

Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

Which of the following statements is true? 20) ______

A) When oxygen is not available, your cells rely on anaerobic metabolic pathways to make ATP. B) As a result of aerobic metabolic pathways, your cells release oxygen and carbon monoxide. C) Your cells require sunlight to produce optimal Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.03 Identify factors that influence the amount of

amounts of ATP. D) Your cells make more ATP under anaerobic than aerobic conditions.

ATP production. Topic : Metabolism Accessibility : Keyboard Navigation

21) Over the past six months, Ilsa has had no interest in eating, so she's Version 1

lost several pounds. A few days ago, she experienced severe abdominal pain that was followed by bloody diarrhea. Based on this information, Ilsa should be tested for _______. 21) ______ D) ulcerative colitis A) hemorrhoids B) gallstones C) gastroesophageal reflux disease Question Details Bloom's : 4. Analyze null : Module: 4.03 Common Digestive System Disorders Section : 4.03h Ulcerative Colitis Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

22) Joseph has a disease that weakened his esophagus. As a result of this condition, Joseph probably ________. 22) ______ D) has difficulty eliminating feces during bowel movements

A) must eat raw foods B) digests foods too quickly C) has difficulty swallowing food Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

23)

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

Starch digestion begins in the ______. 23) ______ A) lower

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esophageal sphincter B) mouth

C) colon D) duodenum

Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.04 Discuss the overall process of digestion and

absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

24) LaDonna has an infection that interferes with the normal functioning of her lacteals. Based on this information, her ________. 24) ______ D) small intestine can't absorb fat-soluble nutrients

A) liver produces excess bile B) stomach secretes too much gastric juice C) hepatic portal vein can rupture Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.04 Discuss the overall process of digestion and

absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

25) Which of the following cellular activities is an example of anabolism? 25) ______ A) Muscle cells breaking down fat to release heat B) White blood cells metabolizing glucose for energy C) Bone cells using protein to repair a fracture

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D) Brain cells destroying chemicals that transmit information between the cells

Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.02 Identify anabolic and catabolic processes. Topic : Metabolism Accessibility : Keyboard Navigation

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26)

Chyme is ________. 26) ______ A) a type of lipid that can be transported in blood B) organic fluid that keeps the stomach from digesting

itself

of food in the stomach D) undigested material that's absorbed by lacteals

C) a semisolid liquid formed by the partial digestion Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.04 Discuss the overall process of digestion and

absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

27) The primary function of the respiratory system is the _______. 27) ______ A) production of red blood cells B) destruction of toxic metabolic by-products C) transmission of nervous impulses

D) exchange of oxygen and carbon dioxide

Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.04 Discuss at least one major function of each organ system. Topic : Anatomy and physiology Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

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28)

The _____ secretes enzymes into the small intestine. 28) ______ C) pancreas D) gallbladder

A) liver B) epiglottis Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor

Learning Outcome : 4.02.04 Discuss the overall process of digestion and absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

29) For Norma to be healthy, all of her organ systems must function properly. 29) ______ ⊚ ⊚

true false

Question Details Bloom's : 2. Understand null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.02 Explain how the body is organized into cells, tissues, organs, and organ s Topic : Anatomy and physiology

30) Marta has a rare condition characterized by the inability to detect odors. Based on this information, Marta

Section : 4.01b Your Body's Organ Systems Activity Type : New Learning Outcome : 4.01.01 Define all of the key terms in this module.

probably has difficulty _______ food. 30) ______

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C) tasting D) digesting

A) swallowing B) chewing Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

31) Mandy smokes cigarettes, drinks excess alcohol, and takes aspirins regularly to treat headaches. Based on this information, she has a high risk of developing _______. 31) ______ D) irritable bowel sydrome

A) gallbladder disease B) peptic ulcers C) chronic constipation Question Details Bloom's : 4. Analyze null : Module: 4.03 Common Digestive System Disorders Section : 4.03e Peptic Ulcers Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

32) Archer has ulcerative colitis that affects most of his colon. He's had this condition for 12 years. Based on this information, he has a higher than average risk of developing _______. 32) ______ A) colon cancer B) gallstones C) irritable bowel syndrome Version 1

D) gastroesophageal reflux disease

Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

33) Over the past six months, Levi lost 20 pounds, even though he didn't try to lose the weight. Additionally, he is tired all of the time and has bloody stools that are the thickness of a pencil. Based on this information, Levi should be tested for _______. 33) ______ D) gallbladder A) pancreatic blockage B) liver failure C) colorectal cancer

disease

Question Details Bloom's : 4. Analyze null : Module: 4.03 Common Digestive System Disorders Section : 4.03h Ulcerative Colitis Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation Activity Type : New

34) The _____ is an accessory organ of the digestive system that makes bile. 34) ______ A) appendix B) liver Question Details

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C) gallbladder D) jejunum Bloom's : 1. Remember null : Module: 4.02 Digestive

System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor Topic : Anatomy and physiology

Accessibility : Keyboard Navigation

35) Kit is concerned about his health, because his father died from colorectal cancer when he was only 50 years of age. In addition to discussing his medical history and concerns with his physician and being tested for colorectal cancer, Kit

should see his doctor if he notices _______.

35) ______ A) heartburn B) weight loss without trying to lose weight C) mucus in his stools Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.02 Identify some common as well as serious

36) Six years ago, Paxton had a polyp removed from his colon that was cancerous. Based on this information, he has a

D) bowel movements that occur 3 times a week digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

higher than average risk of developing _______.

36) ______ A) gallstones B) colon cancer Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.02 Identify some common as well as serious

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C) peptic ulcers D) gastric reflux digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

37) Freddie has an infection that causes a temporary loss of villi. Based on this information, you would expect

Freddie's body to _______ while he has this illness.

37) ______ C) lose weight D) reduce its bile

A) absorb more vitamins B) digest a greater percentage of proteins

storage

Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive

system, including accessor Topic : Digestion, absorption, and transport Topic : Digestive disorders Accessibility : Keyboard Navigation

38) Which of the following cellular activities is an example of anabolism? 38) ______ A) White blood cells metabolizing glucose for energy B) Bone cells making proteins to lengthen a growing child's bones C) Brain cells destroying chemicals that transmit Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.02 Identify anabolic and catabolic processes.

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information between the cells D) Muscle cells breaking down fat to release heat Topic : Metabolism Accessibility : Keyboard Navigation

39)

Which of the following cellular activities is an

example of catabolism?

39) ______ A) Bones cells using protein and calcium to build new bone tissue B) Nerve cells forming chemicals that transmit information between the cells C) Enzymes breaking down glucose to release energy Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.02 Identify anabolic and catabolic processes.

D) Immune cells making proteins that protect against infectious agents

Topic : Metabolism Accessibility : Keyboard Navigation

40) Leo has a higher than average risk of developing colorectal cancer because he _______. 40) ______ D) has polyps in his A) is from Central America B) is between 25 and 50 years of age C) has irritable bowel syndrome Question Details Bloom's : 1. Remember null : Module: 4.03 Common Digestive System Disorders Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.02 Identify some common as well as serious

rectum

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

41) Zackary has a disease that reduces the ability of his pancreas to function. Based on this information, his _______.

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41) ______ A) bile production is less than normal B) small intestine doesn't digest food properly C) weight is higher than average for his height Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor Learning Outcome : 4.02.04 Discuss the overall process of digestion and

42)

D) hydrochloric acid secretion is greater than normal absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

_____ moves chyme through the intestines. 42) ______ C) Peristalsis D) Constipation

A) Umami B) Reflux Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive

system, including accessor Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

43) Blood and blood vessels are tissues and structures of the _______ system. 43) ______ A) endocrine B) urinary

C) cardiovascular D) integumentary Question Details

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Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.03 Identify the primary organs in each organ system. Topic : Anatomy and physiology

44)

Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

Energy is the capacity to do work. 44) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module.

Topic : Metabolism Activity Type : New

45) Vihaan has severe heartburn. To reduce his risk of damaging his esophagus and developing esophageal cancer, his physician recommended that he _______. 45) ______ A) take a multivitamin/multimineral pill that supplies at least 300 mg vitamin C before meals B) eat more meals that include foods made with tomato-based sauces C) avoid lying down after meals Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03d Acid Reflux Learning Outcome : 4.03.02 Identify some common as well as serious

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D) raise the foot of his bed by 3 inches, so his head is lower than his feet, when he lies down

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

46)

Organs of the endocrine system _____. 46) ______ D) protect against infectious disease

A) secrete hormones B) eliminate wastes C) transmit nervous signals Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.03 Identify the primary organs in each organ system. Topic : Anatomy and physiology

Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

47) Within villi, most lipids become incorporated into ________. 47) ______ A) lacteals B) chylomicrons Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.04 Discuss the overall process of digestion and

C) bile D) micelles absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

48) Which of the following microbes is associated with an increased risk of developing peptic ulcers?

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48) ______ C) S. aureus D) C. botulinum

A) E. coli B) H. pylori Question Details Bloom's : 1. Remember null : Module: 4.03 Common Digestive System Disorders Section : 4.03e Peptic Ulcers Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

49)

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

The ________ uses bile. 49) ______ C) pyloric sphincter D) small intestine

A) stomach B) liver Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

50) Arabella has chronic heartburn. To reduce her risk of developing gastroesophageal reflux disease (GERD), her

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

physician recommended that she _______.

50) ______ A) lie down after meals B) lose excess body fat C) eat dark chocolate for dessert Question Details

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D) snack on peppermint candy in between meals Bloom's : 3. Apply null : Module: 4.03 Common

Digestive System Disorders Section : 4.03d Acid Reflux Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious digestive system problems; and dis

51)

Topic : Digestive disorders Accessibility : Keyboard Navigation

The stomach ________. 51) ______

A) releases gastric acid, which begins the digestion of amino acids B) secretes salivary amylase

Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.04 Discuss the overall process of digestion and

C) mixes food with hydrochloric acid D) digests vitamins and minerals absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

52) Which of the following substances isn't secreted by cells in the human stomach? 52) ______ A) Bile B) Hydrochloric acid Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

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C) Gastric juice D) Mucus system, including accessor Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

53) Xavier has frequent bouts of abdominal cramping with constipation that's followed by diarrhea. He underwent a colonoscopy, which ruled out any serious disorders of his large intestine. According to his physician, Xavier's "gut problem" is common and doesn't increase his risk of colon

cancer. To treat Xavier's condition, the physician told him to learn ways of managing stress and try _______.

53) ______ A) lying down after large meals to slow down peristalsis B) fasting (not eating) every other day to rest his digestive tract Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03g Irritable Bowel Syndrome (IBS) Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

54)

C) drinking more fluids between meals D) taking probiotics digestive system problems; and dis Topic : Prebiotics and probiotics Topic : Digestive disorders Accessibility : Keyboard Navigation

The pyloric sphincter _______. 54) ______

A) is the muscular valve that connects the esophagus to the stomach B) controls the rate at which chyme enters the small intestine C) signals the liver to secrete bile into the small Question Details Bloom's : 2. Understand null : Module: 4.02 Digestive System null : Module: 4.03 Common Digestive System Disorders Section : 4.02b Your Digestive Tract Section : 4.03f Gallstones Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive

Version 1

intestine D) prevents chyme from leaving the small intestine before digestion is complete system, including accessor Topic : Anatomy and physiology Topic : Digestive disorders Accessibility : Keyboard Navigation

55)

Chyme moves from the stomach into the _______. 55) ______ C) jejunum D) duodenum

A) colon B) ileum Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.04 Discuss the overall process of digestion and

absorption. Topic : Anatomy and physiology Accessibility : Keyboard Navigation

56) Lexi thinks she may have colorectal cancer because, for several weeks, she has had _______. 56) ______ D) blood in her A) increased appetite B) irritable bowel syndrome C) chronic heartburn Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.02 Identify some common as well as serious

stools

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

57) The _____ is an accessory organ of the digestive system. 57) ______

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C) cecum D) tongue

A) epiglottis B) spleen Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

58)

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

ATP is ________. 58) ______ A) an antioxidant that's used to preserve refined

cereals

D) a hormone that increase protein deposits in muscle tissue

B) a digestive enzyme released by the pancreas C) an energy-capturing molecule Question Details Bloom's : 1. Remember null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.03 Identify factors that influence the amount of ATP production. Topic : Metabolism Accessibility : Keyboard Navigation

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59) Tucker drinks a couple of beers and smokes over a pack of cigarettes daily. Even though he's about 40 pounds overweight, he likes to wear tight-fitting clothes. Based on this information, Tucker has a high risk of developing _______. 59) ______ D) chronic constipation

A) gastroesophageal reflux disease B) ulcerative colitis C) irritable bowel syndrome Question Details Bloom's : 4. Analyze null : Module: 4.03 Common Digestive System Disorders Section : 4.03d Acid Reflux Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

60) Which of the following substances is secreted by the human stomach? 60) ______ A) Bile B) Chyme Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor Learning Outcome : 4.02.04 Discuss the overall process of digestion and

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C) Gastric juice D) Sulfuric acid absorption. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

61)

A collection of tissues that function in a related

manner is a (an) _____.

61) ______ C) membrane D) cell

A) organism B) organ Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Section : 4.01a The Organization of Your Body Learning Outcome : 4.01.02 Explain how the body is organized into cells, tissues, organs, and organ s Topic : Anatomy and physiology

Accessibility : Keyboard Navigation Learning Outcome : 4.01.01 Define all of the key terms in this module.

62) Which of the following structures normally prevents swallowed food from entering the larynx and trachea? 62) ______ A) Epiglottis B) Tongue

Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive

C) Teeth D) Lower esophageal sphincter system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

63) Alicia has had a form of inflammatory bowel disease (IBD) for over 12 years. Based on this information, she has a higher than average risk of developing _______ than a person who does not have an IBD. 63) ______

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C) colon cancer D) gallstones

A) irritable bowel syndrome B) gastroesophageal reflux disease Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.03h Ulcerative Colitis Section : 4.03i Colorectal Cancer Learning Outcome : 4.03.02 Identify some common as well as serious

64)

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

Bella is an omnivore, because she can _______. 64) ______ A) eat a high-fiber diet without experiencing a blocked

colon

D) digest and absorb nutrients from a wide variety of sources

B) only eat plant foods C) obtain energy directly from the sun Question Details Bloom's : 2. Understand null : Module: 4.02 Digestive System Section : 4.02a Overview of Digestion Learning Outcome : 4.02.01 Define all of the key terms in this module.

65)

Topic : Anatomy and physiology Accessibility : Keyboard Navigation

______ infection increases the risk of _____. 65) ______ A) S. aureus; colorectal cancer B) C. botulinum; peristalsis failure

C) H. pylori; peptic ulcers D) E. coli; IBS

Question Details Bloom's : 1. Remember null : Module: 4.03 Common Digestive System Disorders

Section : 4.03e Peptic Ulcers Learning Outcome : 4.03.01 Define all of the key terms in this module.

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Learning Outcome : 4.03.02 Identify some common as well as serious digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation Activity Type : New

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66) Ari is having difficulty swallowing. Food seems to enter his stomach too slowly. Based on this information, Ari

probably has a disorder that _______.

66) ______ A) reduces peristalsis B) blocks his pyloric sphincter C) causes an overgrowth of probiotics in his Question Details Bloom's : 3. Apply null : Module: 4.02 Digestive System Section : 4.02a Overview of Digestion Learning Outcome : 4.03.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious digestive system problems; and dis

esophagus D) allows chyme to build up in his stomach Topic : Anatomy and physiology Topic : Prebiotics and probiotics Accessibility : Keyboard Navigation

67) What is the primary source of energy ("energy currency") for your cells? 67) ______ A) ATP B) Protein Question Details Bloom's : 1. Remember null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.01 Define all of the key terms in this module. Learning Outcome : 4.04.03 Identify factors that influence the amount of

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C) Sunlight D) Fatty acids ATP production. Topic : Metabolism Accessibility : Keyboard Navigation

68) Axel is a 20-year-old college student, who recently developed mild diarrhea. To relieve his loose stools, he should take ______.

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68) ______ C) loperamide D) vitamin C

A) aspirin B) apple cider vinegar Question Details Bloom's : 2. Understand null : Module: 4.03 Common Digestive System Disorders Section : 4.03b Diarrhea Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

69) _____ are tiny, finger-like structures that absorb nutrients from food. 69) ______ C) Lymph nodes D) Villi

A) Receptors B) Mucus glands Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive

70)

system, including accessor Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

Which of the following statements is true? 70) ______

A) Foods that taste sweet are usually rich sources of vitamin C, iron, and phytochemicals. B) Children generally have more taste buds than older adults. C) Even when you're healthy, your sense of smell

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interferes with your tongue's ability to taste. D) There are 7 different kinds of tastes: sour, salty, bitter, sweet, umami, oily, and juicy.

Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

71)

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

Which of the following statements is true? 71) ______

A) The large intestine is the main site for nutrient absorption in the human body. B) Peristalsis begins in the stomach and ends in the ileum. C) Before chyme enters the small intestine, it has to Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.02 Explain the difference between mechanical and chemical digestion and provi Learning Outcome : 4.02.03 Identify organs and structures of the digestive

72) Deborah is a 90-year-old woman whose epiglottis doesn't function properly. Based on this information, you

move through the liver. D) The process of digesting food begins in the mouth.

system, including accessor Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

would expect Deborah to _______.

72) ______ A) choke while eating and drinking B) have peristalsis failure C) develop peptic ulcers

Question Details Bloom's : 3. Apply

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D) produce more gastric juice than she did when she was 20 years of age null : Module: 4.02 Digestive System Section : 4.02b Your Digestive

Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor Topic : Anatomy and physiology

Accessibility : Keyboard Navigation

73) To produce the maximum amount of energy from the breakdown of macronutrients, human cells require _______. 73) ______ C) sunlight D) carbon dioxide

A) oxygen B) amino acids Question Details Bloom's : 2. Understand null : Module: 4.04 Metabolism Basics Section : 4.04a A Remarkable Machine Learning Outcome : 4.04.03 Identify factors that influence the amount of

ATP production. Topic : Metabolism Accessibility : Keyboard Navigation

74) Tissues are made up of small, living functional units called _____. 74) ______ A) atoms B) cells Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Section : 4.01a The Organization of Your Body Learning Outcome : 4.01.02 Explain how the body is organized into cells, tissues, organs, and organ s Topic : Anatomy and physiology

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C) mitochondria D) organelles Accessibility : Keyboard Navigation Learning Outcome : 4.01.01 Define all of the key terms in this module.

75) Brenda is unable to absorb nutrients from the foods and beverages she consumes. She has a serious disease of the _______ system. 75) ______ C) reproductive D) digestive

A) immune B) integumentary Question Details Bloom's : 1. Remember null : Module: 4.01 From Cells to Systems Learning Outcome : 4.01.04 Discuss at least one major function of each organ system. Topic : Digestion, absorption, and transport

76)

Section : 4.01b Your Body's Organ Systems Accessibility : Keyboard Navigation

An example of mechanical digestion is the ______. 76) ______ A) mixing activity that occurs in the stomach B) recycling of bile that happens in the large intestine C) formation of ATP that happens in the upper small

intestine D) break down of cholesterol that occurs in the duodenum and chemical digestion and provi Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

77) Which of the following organs or structures aren't in the digestive system? 77) ______

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C) Esophagus D) Tongue

A) Teeth B) Kidneys Question Details Bloom's : 1. Remember null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.03 Identify organs and structures of the digestive

system, including accessor Topic : Anatomy and physiology Accessibility : Keyboard Navigation

78) Beto was born with a rare condition characterized by the lack of saliva-producing cells. Based on this information, Beto probably _______. 78) ______ D) has kidney A) forms fewer blood cells B) bruises easily C) has difficulty swallowing

disease

Question Details Bloom's : 3. Apply null : Module: 4.03 Common Digestive System Disorders Section : 4.02b Your Digestive Tract Section : 4.03e Peptic Ulcers Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.03.02 Identify some common as well as serious

digestive system problems; and dis Topic : Anatomy and physiology Topic : Digestive disorders Accessibility : Keyboard Navigation

79) Treatment of irritable bowel syndrome often includes _______. 79) ______ A) lying down after meals B) having the lower third of the colon removed C) taking antidepressant medication

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D) reducing physical activity

Question Details Bloom's : 1. Remember null : Module: 4.03 Common Digestive System Disorders Section : 4.03g Irritable Bowel Syndrome (IBS) Learning Outcome : 4.03.02 Identify some common as well as serious

80)

digestive system problems; and dis Topic : Digestive disorders Accessibility : Keyboard Navigation

Which of the following statements is true? 80) ______

A) The lower esophageal sphincter prevents chyme from entering the small intestine. B) Choking occurs when food enters the esophagus because the epiglottis has covered the opening to the trachea. C) A thick layer of muscle tissue protects the lining of Question Details Bloom's : 2. Understand null : Module: 4.02 Digestive System Section : 4.02b Your Digestive Tract Learning Outcome : 4.02.01 Define all of the key terms in this module. Learning Outcome : 4.02.03 Identify organs and structures of the digestive system, including accessor Learning Outcome : 4.02.04 Discuss the overall process of digestion and

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the stomach. D) Some absorption of alcohol occurs in the stomach.

absorption. Topic : Anatomy and physiology Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

Answer Key Test name: Schiff3e_TB_Unit 04 1) D 2) A 3) D 4) D 5) B 6) B 7) B 8) C 9) A 10) C 11) A 12) B 13) A 14) FALSE 15) C 16) A 17) A 18) D 19) B Version 1

20) A 21) D 22) C 23) B 24) D 25) C 26) C 27) D 28) C 29) TRUE 30) C 31) B 32) A 33) C 34) B 35) B 36) B 37) C 38) B 39) C 40) D Version 1

41) B 42) C 43) C 44) TRUE 45) C 46) A 47) B 48) B 49) D 50) B 51) C 52) A 53) D 54) B 55) D 56) D 57) D 58) C 59) A 60) C 61) B Version 1

62) A 63) C 64) D 65) C 66) A 67) A 68) C 69) D 70) B 71) D 72) A 73) A 74) B 75) D 76) A 77) B 78) C 79) C 80) D

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_____ increases a person's risk of type 2 diabetes. 1) ______ A) Having too much body fat B) Having northern European ancestry C) Having a height that's higher than average

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.01 Define all of the key terms in this module. Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

D) Having a lower than average body weight

measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation

2) Clinton's mother and father have type 2 diabetes. To reduce his risk of this disease, Clinton should consume _______. 2) ______ C) iron and vitamin A) more refined carbohydrates B) a high-fiber diet

C D) stevia extracts

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation

Which of the following statements is true? 3) ______ A) People with hypoglycemia have blood glucose

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levels that are greater than 70 mg/dl.

B) The primary sign of diabetes is chronically high blood glucose levels. C) In the United States, type 1 diabetes is more common than type 2 diabetes. D) A person with type 1 diabetes who takes too much Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Section : 5.03d What Is Hypoglycemia? Learning Outcome : 5.03.01 Define all of the key terms in this module. Learning Outcome : 5.03.03 Discuss differences between type 1 and type

insulin is likely to experience very high blood glucose levels.

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

4) Madison is concerned that her 2-year-old daughter may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes? 4) ______ A) A need to limit the toddler's fiber intake B) A fasting blood glucose level of 78 mg/dl C) A rapid weight gain despite reduced food intake

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

D) A need to change the toddler's wet diapers more often than in the past 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

______ can help reduce the risk of type 2 diabetes. 5) ______ C) Drinking a small A) Smoking less than 10 cigarettes/week B) Eating more fiber-rich foods

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amount of wine daily D) Reducing one's intake of salty snacks

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Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

6) Beans and psyllium seeds are rich sources of fiber, especially soluble fiber. 6) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Carbohydrates Activity Type : New

7) Fritz is constipated; he generally has bowel movements only twice a week. To help relieve his constipation without taking medications, Fritz should _______. 7) ______ A) reduce his intake of fruits and vegetables B) increase his intake of foods that contain insoluble

D) increase his intake of refined carbohydrates

fiber C) reduce his intake of whole-grain breads and cereals Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber

Version 1

Section : 5.03g Fiber and Health Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Digestion, absorption,

and transport

Accessibility : Keyboard Navigation

Sucrose is refined from _______. 8) ______ C) fresh grapes D) sugar beets

A) raw honey B) coconut palms Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

9) Ellen has type 2 diabetes. According to Ellen's latest medical report, her fasting blood glucose level was 185 mg/dl. After he reviewed the entire report, Ellen's physician told her to do a better job of controlling her blood glucose level. Why

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

would Ellen's physician make such a recommendation to her?

9) ______ A) Ellen's glycemic load was too low. B) Ellen's phenylalanine level was too high. C) Ellen's blood glucose level was too high. Question Details Bloom's : 4. Analyze null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

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D) Ellen's A1c was too low.

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

10) ______ C) Milk D) Blood

A) Complex B) Fruit Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.03 Recognize chemical and common names of

nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation

11) Which of the following substances is one of the most important dietary monosaccharides for humans? 11) ______ C) Furanose D) Xylose

A) Galactose B) Maltose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

12)

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation Activity Type : New

Glucagon is made by ______ cells in the pancreas. 12) ______ A) beta B) red blood

Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat?

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C) white blood D) alpha Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.01 Define all of the key terms in

this module. Learning Outcome : 5.02.03 Explain how the body regulates its blood glucose level. Topic : Blood glucose regulation

Accessibility : Keyboard Navigation Activity Type : New

13) Hillary would like to consume more insoluble fiber. Which of the following foods or beverages should she consume? 13) ______ C) Wheat bran D) Egg whites

A) Green tea B) Coconut oil Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

14) Which of the following foods has a high glycemic index (70 or more)? 14) ______ A) Raw apple B) Raw carrots

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.01 Define all of the key terms in this module.

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C) Fat-free milk D) Corn flakes cereal Topic : Blood glucose regulation Accessibility : Keyboard Navigation

15)

Which of the following statements is true? 15) ______

A) A gram of sugar provides about twice the calories as a gram of starch. B) Sugars and other digestible carbohydrates comprise over 80% of the average American's total energy intake. C) People who drink sugar-sweetened soft drinks may gain body fat. Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01a Simple Carbohydrates: Sugars Section : 5.03a Are Carbohydrates Fattening? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

16)

D) Children who eat large amounts of sugary foods have a higher than average risk of attention-deficit/hyperactiv ity disorder. Topic : Simple carbohydrates Learning Outcome : 5.03.02 Discuss the effects of excess carbohydrate consumption on health. Accessibility : Keyboard Navigation

Which of the following carbohydrates is in plain milk? 16) ______ A) Starch B) Lactose

17) Cora usually gives her eleven-month-old son a small baby bottle filled with sugar-sweetened apple juice to drink when she places the sleepy baby in his crib. Based on this

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C) Glycogen D) Sucrose as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

information, Cora's baby has a high risk of _______.

17) ______ C) type 1 diabetes D) lactose intolerance

A) attention-deficit/hyperactivity disorder B) nursing bottle syndrome

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Learning Outcome : 5.03.05 Explain how carbohydrates can contribute to dental decay. Topic : Oral health

18)

Accessibility : Keyboard Navigation Activity Type : New Section : 5.03e Carbohydrates and Tooth Decay

Which of the following statements is true? 18) ______

A) Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods. B) Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease. C) Soluble fiber can be digested by humans, whereas

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03g Fiber and Health Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

insoluble fiber cannot be digested. D) Soluble fiber dissolves or swells in water, whereas insoluble fiber generally doesn't change in water. as well as their primary foo Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Accessibility : Keyboard Navigation

19) Which of the following statements is true? Version 1

19) ______ A) Sucrose provides 4 kcal/gram. B) Parents and other caregivers should feed honey to infants because it's safer than sugar. C) A person who has phenylketonuria (PKU) should avoid products that contain saccharin. Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify c

D) Most "artificial" sweeteners have been banned by the FDA because of safety concerns.

Topic : Simple carbohydrates Topic : Alternative sweeteners Accessibility : Keyboard Navigation

20) Macey would like to sweeten her tea with a substance that provides 4 kcal/g. Which of the following sweeteners would she use? 20) ______ C) Aspartame D) Sucrose

A) Saccharin B) Stevia leaf extract Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.03 Recognize chemical and common names of

nutritive sweeteners and identify c Topic : Alternative sweeteners Accessibility : Keyboard Navigation

21) Maya's fasting blood glucose level is usually between 110 and 120 mg/dl. Based on this information, Maya has _______. 21) ______ A) lactose Version 1

intolerance B) pre-diabetes C) metabolic syndrome

D) diverticula

Question Details Bloom's : 3. Apply null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.01 Define all of the key terms in this module. Learning Outcome : 5.03.03 Discuss differences between type 1 and type

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

22) Which of the following foods is a rich source of highfructose corn syrup (HFCS)? 22) ______ D) Baked potato A) "Regular" sweetened soft drinks B) Red seedless grapes C) Whole-grain breads

chips

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

23) Trevor is a six-year-old boy who has several decayed teeth. He chews gum that's sweetened with high-fructose corn syrup. Based on this information, Trevor's parents should buy

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

chewing gum that's sweetened with _______.

23) ______ A) mannitol B) levulose Question Details

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C) sucrose D) honey Bloom's : 1. Remember null : Module: 5.01 Sugars,

Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify c

Topic : Oral health Accessibility : Keyboard Navigation

24) Payton uses brown sugar to sweeten homemade applesauce. Brown sugar contains _______. 24) ______ A) maltose B) sucrose

C) galactose D) lactose

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation

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25) Ginny's diet is low in a form of carbohydrate that the 2015-2020 Dietary Guidelines for Americans describes as a nutrient of "public health concern." To improve her intake of

this nutrient, she should eat more _______.

25) ______ A) vegetable oils B) breads made with refined flour

C) beans D) low-fat dairy products

Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03g Fiber and Health Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Topic : Dietary Guidelines Accessibility : Keyboard Navigation

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26) Sammy's usual caloric intake is 3000 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person's daily energy intake. Therefore, he should limit his added sugar

intake to less than ____ kcal per day.

26) ______ C) 260 D) 300

A) 340 B) 220 Question Details Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

27) A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of hundreds of glucose molecules linked to each other by a bond that human digestive

Topic : Simple carbohydrates Topic : Dietary Guidelines Accessibility : Keyboard Navigation Activity Type : New Topic : Nutrition computations

enzymes couldn't break apart. This ingredient was _____.

27) ______ C) oligogalactose D) cellulose

A) starch B) lignin Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

28) Version 1

Berna's diet 14

contains high amounts of protein and fat, but it's very low in carbohydrate. As a result of following this diet, her body

forms more than normal amounts of _______.

28) ______ C) glycogen stores D) beta cells

A) muscle fibers B) ketone bodies Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02b The Fate of Glucose Learning Outcome : 5.02.01 Define all of the key terms in this module.

Topic : Carbohydrates Accessibility : Keyboard Navigation

29) Which of the following foods isn't a rich source of high-fructose corn syrup (HFCS)? 29) ______ C) Pecan pie D) Hard candy

A) Fresh apple B) "Regular" sweetened soft drink Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

30)

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation Activity Type : New

Which of the following statements is true? 30) ______

A) Eating foods rich in insoluble fiber helps reduce the risk of heart disease. B) Your digestive tract doesn't produce enzymes that can digest dietary fiber. Version 1

C) Each gram of fiber supplies about 6 kcal for humans. D) Diets high in fiber increase the risk of 15

type 2 diabetes.

Version 1

31) Charlotte has a rare medical condition that prevents her body from storing glycogen. Every four hours, day and night, she has to consume a beverage that's slowly digested into glucose molecules, which are absorbed by her intestinal tract. Which of the following substances should she mix with

Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

water to form her lifesaving beverage?

31) ______ C) Stevia extracts D) Corn starch

A) Dietary fiber (cellulose) B) Sucralose Question Details Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

Learning Outcome : 5.02.02 Describe how the body digests and absorbs carbohydrates and uses glucose f Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

32) Justin's blood cholesterol level is too high. He'd like to add foods to his diet that can help reduce his blood cholesterol level. Based on this information, which of the following foods should he add? 32) ______ A) Beans

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B) Butter C) Liver

D) Eggs

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Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

33)

as well as their primary foo Topic : Carbohydrates Accessibility : Keyboard Navigation

Which of the following statements is true? 33) ______

A) A healthy person's hemoglobin A1c level is greater than 7.5%. B) People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes. C) To remain healthy, your fasting blood glucose level Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

should always be at least 140 mg/dl. D) Type 1 diabetes is an autoimmune disease.

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

34) Which of the following carbohydrates is a disaccharide comprised of two glucose molecules? 34) ______ A) Lactose B) Maltose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.03 Recognize chemical and common names of

Version 1

C) Galactose D) Sucrose nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation

35)

The basic chemical unit of cellulose is _______. 35) ______ C) sucrose D) glucose

A) galactose B) fructose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

36)

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation Activity Type : New

Insulin _______. 36) ______

A) signals cells to break down glycogen B) is released by the pancreas during fasting periods, such as between meals C) helps glucose enter cells Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.01 Define all of the key terms in this module. Learning Outcome : 5.02.03 Explain how the body regulates its blood

D) binds simple sugars so they can be eliminated by the intestinal tract glucose level. Topic : Blood glucose regulation Accessibility : Keyboard Navigation

37) Adam's usual caloric intake is 2400 kcal per day. According to the Dietary Guidelines for Version 1

Americans, added sugars should contribute less than 10% of a person's daily energy intake. Therefore, he should limit his

added sugar intake to less than ____ kcal per day.

37) ______ C) 240 D) 220

A) 200 B) 230 Question Details Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

38)

Topic : Simple carbohydrates Topic : Dietary Guidelines Accessibility : Keyboard Navigation Topic : Nutrition computations

Which of the following statements is true? 38) ______ D) Sugarsweetened soft drinks are a good source of galactose.

A) Beans are a good source of lactose. B) An egg is a rich source of carbohydrate. C) Honey is a rich source of fructose. Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

39)

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

Which of the following statements is true? 39) ______

A) Beans and whole grains are sources of fiber. B) Breads that are made with 100% white flour are rich sources of fiber.

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C) The typical American diet supplies recommended amounts of fiber. 21

D) People may reduce their risk of type 1 diabetes by eating more fiber-rich foods.

Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03c What Is Diabetes? Section : 5.03g Fiber and Health Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.03.03 Discuss differences between type 1 and type

2 diabetes and list common sig Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Accessibility : Keyboard Navigation

40) The form of carbohydrate that's stored in the body is _______. 40) ______ C) xylitol D) lignin

A) glycogen B) cellulose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

41) Which of the following foods is a rich source of starch? 41) ______ A) Hamburger bun B) Whipped cream

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C) Orange juice D) Smoked ham

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

42) The three most important dietary monosaccharides for humans are _______. 42) ______ D) maltose, lactose, and galactose

A) galactose, glucose, and fructose B) fructose, lactose, and levulose C) glucose, galactose, and sucrose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module.

43) Nora's usual caloric intake is 2000 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person's daily energy intake. Therefore, she should limit her added sugar

Topic : Simple carbohydrates Accessibility : Keyboard Navigation

intake to less than ____ grams per day.

43) ______ A) 50 B) 200 Question Details Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

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C) 30 D) 75 as well as their primary foo Topic : Simple carbohydrates Topic : Dietary Guidelines Accessibility : Keyboard Navigation Activity Type : New

Topic : Nutrition computations

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44) Shelley is concerned that her 3-year-old daughter may have type 1 diabetes. Which of the following conditions is a

typical sign or symptom of this form of diabetes?

44) ______ A) Urinating less frequently than normal B) Gaining an unexpected amount of weight C) Having fruity-smelling breath Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

D) Having a fasting blood glucose level of 80 mg/dl 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

45) Rice and potatoes contain starch, which is made up of _______ molecules. 45) ______ A) mannose B) glucose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

46)

C) fructose D) lactose as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

_____ sugar is the common name for fructose. 46) ______

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C) Complex D) Malt

A) Milk B) Fruit Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.03 Recognize chemical and common names of

47) During Thanksgiving dinner, Alissia ate too much bread stuffing, rolls, sweet potatoes, and pumpkin pie. While she rested after the meal, what happened to much of the

nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation Activity Type : New

excess glucose in her body?

47) ______ A) The glucose was converted into fat by her resting muscle cells. B) Only about 10% of the glucose was absorbed by her intestinal tract. C) About 60% of the glucose was converted to protein Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03a Are Carbohydrates Fattening? Topic : Blood glucose regulation Learning Outcome : 5.03.02 Discuss the effects of excess carbohydrate

by her muscles. D) Much of the glucose was converted into fat by her liver.

consumption on health. Accessibility : Keyboard Navigation

48) Which of the following items isn't a major source of added sugars in Americans' diets? 48) ______ B) Orange juice A) Sugar-sweetened beverages

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C) Cookies and other baked goods

D) Hard candies

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Carbohydrates Accessibility : Keyboard Navigation Activity Type : New

49) Which of the following statements is true about people with type 1 diabetes? 49) ______ A) People with the disorder should be careful to avoid infecting other people. B) People who have the disorder need to obtain insulin because their beta cells don't produce the hormone. C) People who have the disorder need to lose weight Question Details Bloom's : 3. Apply null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

50) Sammy's usual caloric intake is 3000 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person's daily energy intake. Therefore, he should limit his added sugar

and exercise more often. D) People with the disorder should avoid eating foods that contain digestible carbohydrates. 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

intake to less than ____ grams per day.

50) ______ A) 300 B) 30

C) 1200 D) 75 Question Details

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Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Topic : Simple carbohydrates

51)

Topic : Dietary Guidelines Accessibility : Keyboard Navigation Activity Type : New Topic : Nutrition computations

Pancreatic amylase _______. 51) ______ D) is secreted by the gallbladder

A) contributes to type 1 diabetes B) converts glucose to energy in cells C) digests starch in the small intestine Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.02 Describe how the body digests and absorbs

carbohydrates and uses glucose f Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

52) Bennet thinks he has type 2 diabetes. Which of the following conditions is a sign or symptom of this chronic disease? 52) ______ A) Fewer than normal red blood cells B) More than usual need to urinate

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

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C) Craving for salty foods D) Lack of thirst 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

53) Which of the following foods is a rich source of digestible polysaccharides? 53) ______ C) Coconut oil D) Sweet corn

A) Sugar-sweetened soft drink B) Ground turkey Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

54) Brianna thinks she has type 2 diabetes. Which of the following conditions is a sign or symptom of this chronic disease? 54) ______ A) Excessive thirst B) Less than normal need to urinate C) Fewer than normal red blood cells Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

D) Craving for salty foods

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

55) Marty's usual caloric intake is 2750 kcal per day. According to the Version 1

Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person's daily energy intake. Therefore, he should limit his added sugar intake to less than ____ kcal per day. 55) ______ C) 280 D) 275

A) 265 B) 260 Question Details Bloom's : 4. Analyze null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01f How Much Carbohydrate Should You Eat? Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

Topic : Simple carbohydrates Topic : Dietary Guidelines Accessibility : Keyboard Navigation Topic : Nutrition computations

56) The basic chemical unit of carbohydrates is a (an) _______. 56) ______ A) monosaccharide B) oligosaccharide Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module.

C) polysaccharide D) disaccharide Topic : Simple carbohydrates Accessibility : Keyboard Navigation

57) Nicki has severe lactose intolerance. Which of the following foods should she consume to obtain a lot of calcium? 57) ______

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C) Cream cheese D) Cottage cheese

A) Fat-free milk B) Soy milk Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03f Carbohydrate Intolerance Learning Outcome : 5.03.01 Define all of the key terms in this module. Learning Outcome : 5.03.07 Explain why lactose intolerance occurs, and

58) Much of the extra glucose that a well-fed, resting person consumes is burned for energy, which spares the

discuss dietary measures that Topic : Carbohydrates Accessibility : Keyboard Navigation

person's body fat from being used for energy.

58) ______ ⊚ ⊚

true false Learning Outcome : 5.03.02 Discuss the effects of excess carbohydrate consumption on health. Activity Type : New

Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03a Are Carbohydrates Fattening? Topic : Carbohydrates

59) A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of hundreds of glucose molecules bonded together. When the scientist tested the complex chemical, she discovered it could be digested by humans. Based on this information, the complex chemical was a form of _____. 59) ______ B) fiber A) sucrose

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C) cellulose D) starch

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Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

60) The starch in bread and corn is composed of ______ molecules. 60) ______ C) glycogen D) polysaccharide

A) fructose B) glucose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

61) Marlena is healthy, but she's concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marlena should _______. 61) ______ A) avoid gaining excess weight B) use foods that are artificially sweetened C) drink at least 8 glasses of water daily Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

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D) take iron supplements daily

measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation

62)

Glucagon _______. 62) ______ A) promotes the breakdown of glycogen B) lowers blood glucose levels C) stimulates cells to store glucose as glycogen

D) helps glucose enter cells

Topic : Blood glucose regulation Accessibility : Keyboard Navigation

63) Beatrice is a 19-year-old college student. She avoids milk, because she claims drinking the beverage upsets her stomach and gives her intestinal "gas." However, she can eat yogurt and certain types of cheese without experiencing any symptoms. Based on this information, Beatrice probably has _______. 63) ______ A) type 2 diabetes B) ulcerative colitis C) lactose intolerance Question Details Bloom's : 3. Apply null : Module: 5.03 Carbohydrates and Health Section : 5.03f Carbohydrate Intolerance Learning Outcome : 5.03.01 Define all of the key terms in this module. Learning Outcome : 5.03.07 Explain why lactose intolerance occurs, and

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D) botulism poisoning

discuss dietary measures that Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

64) A food scientist has developed an infant formula that has the same carbohydrate composition as milk. Based on this

information, the formula contains ______.

64) ______ C) fructose D) lactose

A) maltose B) xylitol Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify c

65)

Topic : Simple carbohydrates Topic : Alternative sweeteners Accessibility : Keyboard Navigation

Which of the following statements is true? 65) ______

A) A diet that contains whole-grain foods may help relieve constipation. B) The human intestinal tract releases enzymes that breakdown dietary fiber into glucose molecules. C) Insoluble fiber swells in water, which attracts Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03g Fiber and Health Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

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cholesterol molecules to the fiber. D) The human body stores soluble fiber in muscle tissue. Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

66) ______ C) Spleen D) Thyroid gland

A) Bone B) Liver Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Complex carbohydrates Activity Type : New

67) Carlos has reactive hypoglycemia. Based on this information, Carlos should _______. 67) ______ A) increase his intake of refined carbohydrates B) eat smaller, more frequent meals C) take insulin to reduce his blood glucose level Question Details Bloom's : 3. Apply null : Module: 5.03 Carbohydrates and Health Section : 5.03d What Is Hypoglycemia? Learning Outcome : 5.03.01 Define all of the key terms in this module.

D) eliminate fat from his diet

Topic : Blood glucose regulation Accessibility : Keyboard Navigation

68) Which of the following substances isn't an important dietary monosaccharide for humans? 68) ______ A) Sucrose B) Fructose

C) Galactose D) Glucose Question Details

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Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Simple carbohydrates Activity Type : New

69) Which of the following substances is a disaccharide comprised of one glucose and one galactose molecule? 69) ______ C) Lactose D) Sucrose

A) Hexose B) Maltose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.03 Recognize chemical and common names of

70) Sean's 4-year-old son isn't feeling well. He lacks much interest in playing, he's lost weight, his breath has a strange odor, and he seems to be thirsty all the time. Based on this

nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation

information, Sean should _______.

70) ______ A) decrease his son's intake of phenylalanine B) have his son tested for lactose intolerance C) decrease his son's intake of dietary fiber Question Details Bloom's : 3. Apply null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

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D) have his son tested for type 1 diabetes

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

71)

Insulin is made by ______ cells in the pancreas. 71) ______ C) beta D) white blood

A) alpha B) red blood Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.01 Define all of the key terms in this module. Learning Outcome : 5.02.03 Explain how the body regulates its blood

glucose level. Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

72) Which of the following foods is the richest source of lactose per standard serving? 72) ______ A) Soy milk beverage B) Fat-free milk Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01a Simple Carbohydrates: Sugars Section : 5.03f Carbohydrate Intolerance Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

73) Jose's usual intake of sugars and starches is about 330 g/day, which is 200 more grams per day than the RDA for carbohydrates. What happens to the extra digestible

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C) Ground turkey D) Cocoa butter as well as their primary foo Learning Outcome : 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that Topic : Simple carbohydrates Accessibility : Keyboard Navigation

carbohydrates that he consumes?

73) ______ feces. A) His pancreas can convert the extra digestible carbohydrates to proteins and release them into the bloodstream. B) Most of the extra digestible carbohydrates isn't digested, so it's eliminated in his feces. C) His large intestine can convert the extra digestible carbohydrates into dietary fiber and use the material to soften

Learning Outcome : 5.03.02 Discuss the effects of excess carbohydrate consumption on health. Activity Type : New

Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03a Are Carbohydrates Fattening? Topic : Carbohydrates

74)

D) Most of the extra digestible carbohydrates is used by his cells for energy or stored as fat.

Which of the following statements is true? 74) ______

A) A healthy person's hemoglobin A1c level is greater than 7.5%. B) To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl. C) People who have diabetes should limit their intake

Question Details Bloom's : 2. Understand null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

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of soluble fiber. D) People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes. 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

75) ______ A) Smoking less than 2 packs of cigarettes/week B) Drinking 2 servings of alcohol daily

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

76)

C) Taking vitamin C supplements D) Exercising daily measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation

Which of the following statements is true? 76) ______

A) Dietary fiber includes the stringy material found in tough, overcooked meat. B) The human digestive tract makes enzymes that digest fiber into glucose molecules. C) Scientists classify a form of fiber according to Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03g Fiber and Health Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

77) Dave has phenylketonuria. He'd like to sweeten his coffee with a substance that provides 0 kcal/g. Based on this information, which of the following sweeteners supplies 0

whether it dissolves or swells in oil. D) Most Americans don't consume enough dietary fiber. as well as their primary foo Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Accessibility : Keyboard Navigation

kcal/g and is safe for him to use?

77) ______

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C) Xylitol D) Aspartame

A) Sucralose B) Sucrose Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.03 Recognize chemical and common names of

nutritive sweeteners and identify c Topic : Alternative sweeteners Accessibility : Keyboard Navigation

78) The liver breaks down glycogen to release _____ molecules. 78) ______ C) ATP D) cellulose

A) hemicellulose B) glucose Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Section : 5.01e Fiber Learning Outcome : 5.01.01 Define all of the key terms in this module.

Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Topic : Complex carbohydrates Activity Type : New

79) If you wanted to include a starchy food with your meal, which of the following foods would you add? 79) ______ A) Green grapes B) Baked potatoes

Question Details Bloom's : 1. Remember

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C) Fresh asparagus D) Plain yogurt (homemade) null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides

Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Topic : Complex carbohydrates

Accessibility : Keyboard Navigation

80) A food scientist analyzed a popular brand of sugarsweetened, chocolate flavored milks to determine its chemical composition. One of the components was a simple carbohydrate. When the scientist tested the chemical, he discovered it could be digested by humans, forming two

monosaccharide molecules (units) as a result. Based on this information, the chemical was _____.

80) ______ C) galactose D) dietary fiber

A) sucrose B) corn starch Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.01.03 Recognize chemical and common names of

nutritive sweeteners and identify c Topic : Simple carbohydrates Topic : Complex carbohydrates Accessibility : Keyboard Navigation

81) A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of hundreds of monosaccharide molecules bonded to each other. Upon further analysis, the scientist determined the ingredient wasn't digested by human intestinal enzymes. This ingredient was a form of _____. 81) ______ A) mannose B) fiber

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C) starch D) glucose

Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

82)

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

A primary fuel for muscles and other cells is ______. 82) ______ C) glucose D) glycogen

A) fructose B) starch Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

83) Which of the following foods has the lowest glycemic index (less than 70)? 83) ______ A) Corn flakes cereal without milk B) Raw apple

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.01 Define all of the key terms in this module.

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C) Raw carrots D) Peaches canned in natural juice Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

84) Beau has type 1 diabetes and gives himself insulin injections to help manage his blood glucose level. One afternoon, Beau tested his blood and discovered that his blood

glucose level was 98 mg/dl. Based on this information, Beau should _______.

84) ______ A) do nothing, because his blood glucose level is normal B) don't eat anything for the next 5 hours, which provides time for his blood glucose level to drop to normal naturally Question Details Bloom's : 4. Analyze null : Module: 5.02 What Happens to the Carbohydrates You Eat? null : Module: 5.03 Carbohydrates and Health Section : 5.02a Maintaining Normal Blood Glucose Levels Section : 5.03c What Is Diabetes? Section : 5.03d What Is Hypoglycemia? Learning Outcome : 5.02.03 Explain how the body regulates its blood

C) consume candy or fruit juice to increase his blood glucose level D) give himself an extra injection of insulin glucose level. Learning Outcome : 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

85) Which of the following foods is a rich source of insoluble fiber? 85) ______ A) Whole-wheat bread B) Ground round (beef)

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

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C) Uncooked spaghetti D) Coconut oil as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation Activity Type : New

86) Which of the following substances is one of the most important dietary monosaccharides for humans? 86) ______ C) Mannose D) Xylose

A) Sucrose B) Glucose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation Activity Type : New

87) _____ helps maintain your blood glucose level within normal limits, while you're asleep and when you haven't eaten for awhile. 87) ______ C) Insulin D) Glucagon

A) Neotame B) Amylase Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.01 Define all of the key terms in this module. Learning Outcome : 5.02.03 Explain how the body regulates its blood

88)

glucose level. Topic : Blood glucose regulation Accessibility : Keyboard Navigation

Cells in the _____ make insulin. 88) ______ A) gallbladder B) kidneys

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C) liver D) pancreas

Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.01 Define all of the key terms in this module. Learning Outcome : 5.02.03 Explain how the body regulates its blood glucose level. Topic : Blood glucose regulation Accessibility : Keyboard Navigation

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89) A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to another molecule of glucose. This ingredient was _____. 89) ______ C) sucrose D) maltose

A) oligofructose B) lactose Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.01.03 Recognize chemical and common names of

nutritive sweeteners and identify c Topic : Simple carbohydrates Accessibility : Keyboard Navigation

90) Five-year-old Kenya consumes a lot of sugary snacks. Based on this information, Kenya has a high risk of _______. 90) ______ A) type 1 diabetes B) metabolic syndrome

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Learning Outcome : 5.03.05 Explain how carbohydrates can contribute to dental decay.

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C) tooth decay D) attention deficit hyperactivity disorder Topic : Oral health Accessibility : Keyboard Navigation Section : 5.03e Carbohydrates and Tooth Decay

91) Shanea likes to drink a commercially prepared chocolate milk. According to the label, the flavored milk contains 2% milk, sucrose, water, high-fructose corn syrup, saccharin, and natural vanilla flavoring. The sources of

carbohydrate in this beverage are _______.

91) ______ A) high-fructose corn syrup and water B) high-fructose corn syrup, sugar, and saccharin C) sugar, 2% milk, and high-fructose corn syrup Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Section : 5.01b Nutritive Sweeteners Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.01.03 Recognize chemical and common names of

92)

D) 2% milk, saccharin, and natural vanilla flavoring nutritive sweeteners and identify c Topic : Carbohydrates Topic : Alternative sweeteners Accessibility : Keyboard Navigation

Which of the following foods is a rich source of fiber? 92) ______ A) Beef steak B) Grilled salmon

Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01e Fiber Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

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C) Sweet potato D) Refined white rice as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

93) ______ A) Having a fasting blood sugar level of 80 mg/dl B) Having a fasting blood glucose level of 95 mg/dl C) Losing weight despite increased appetite Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

D) Gaining an unexpected amount of weight 2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

94) Glycogen is composed of hundreds of ______ molecules. 94) ______ C) glucose D) galactose

A) fructose B) sucrose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.01 Define all of the key terms in this module.

95)

Topic : Complex carbohydrates Accessibility : Keyboard Navigation

Which of the following statements is true? 95) ______

A) Sucrose is a direct source of energy for cells. B) Sucrose causes hyperactivity in children. C) Sucrose is a simple carbohydrate comprised of glucose and mannose units.

D) Sucrose supplies the same amount of energy, gram per gram, as starch. Question Details

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Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.01a Simple Carbohydrates: Sugars Section : 5.01d Polysaccharides Section : 5.02b The Fate of Glucose Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

Learning Outcome : 5.02.02 Describe how the body digests and absorbs carbohydrates and uses glucose f Topic : Simple carbohydrates Accessibility : Keyboard Navigation

96) Which of the following foods is a rich source of starch? 96) ______ C) Ripe apple D) Coconut milk

A) Corn syrup B) Brown rice Question Details Bloom's : 2. Understand null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01d Polysaccharides Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

97)

as well as their primary foo Topic : Complex carbohydrates Accessibility : Keyboard Navigation

_____ can help reduce the risk of type 2 diabetes. 97) ______ A) Reducing one's intake of fruits and vegetables B) Drinking a serving of alcohol daily C) Maintaining a healthy body weight

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and

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D) Smoking less than 10 cigarettes/week

measures that may prevent th Topic : Blood glucose regulation Accessibility : Keyboard Navigation Activity Type : New

98) If your diet supplies more glucose than you need, the excess can be _______. 98) ______ A) metabolized to form ketone bodies and excreted by the kidneys B) unabsorbed by the digestive tract and eliminated in bowel movements

Question Details Bloom's : 2. Understand null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02b The Fate of Glucose Learning Outcome : 5.02.01 Define all of the key terms in this module. Learning Outcome : 5.02.02 Describe how the body digests and absorbs

C) converted to proteins that are metabolized for energy D) burned for energy. carbohydrates and uses glucose f Topic : Carbohydrates Topic : Blood glucose regulation Accessibility : Keyboard Navigation

99) Artie's blood cholesterol level is too high. Which of the following foods should he add to his diet to help lower his blood cholesterol level? 99) ______ A) Breads made with corn starch B) Long-grained and enriched white rice C) Ready-to-eat oat flakes cereal Question Details Bloom's : 3. Apply null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.03 Carbohydrates and Health Section : 5.01e Fiber Section : 5.03g Fiber and Health Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo

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D) American processed cheese

Learning Outcome : 5.03.06 Explain the health benefits of soluble and insoluble fiber. Topic : Complex carbohydrates Topic : Blood glucose regulation Accessibility : Keyboard Navigation

100)

Refined ______ is a major source of sucrose. 100) ______ C) field corn D) pineapple juice

A) sweet cream B) sugar cane Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

101) Kayla consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into _______. 101) ______ A) glucose and fructose B) lactose and maltose C) mannose and galactose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.01 Define all of the key terms in this module. Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet as well as their primary foo Learning Outcome : 5.02.02 Describe how the body digests and absorbs

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D) maltose and glycogen

carbohydrates and uses glucose f Topic : Simple carbohydrates Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

102) ______ C) Sucrose D) Fructose

A) Xylose B) Mannose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Learning Outcome : 5.01.02 Identify the major carbohydrates in your diet

as well as their primary foo Topic : Simple carbohydrates Accessibility : Keyboard Navigation

103) In the your intestinal tract, the starch in French fries is broken down into _____ molecules. 103) ______ C) glucose D) sucrose

A) lactose B) fructose Question Details Bloom's : 1. Remember null : Module: 5.02 What Happens to the Carbohydrates You Eat? Section : 5.02a Maintaining Normal Blood Glucose Levels Learning Outcome : 5.02.02 Describe how the body digests and absorbs

carbohydrates and uses glucose f Topic : Digestion, absorption, and transport Accessibility : Keyboard Navigation

104) According to scientific evidence, which of the following actions can help reduce a person's risk of type 2 diabetes? 104) ______ A) Smoking less than 2 packs of cigarettes/week B) Losing excess body fat C) Drinking 3 servings of alcohol daily

D) Reducing intake of salty foods

Question Details

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Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent th

Topic : Blood glucose regulation Accessibility : Keyboard Navigation

105) Roberto has type 2 diabetes. After testing Roberto's blood, his physician told him that his blood glucose level was OK, but he needs to do a better job of controlling his blood glucose level. Why would the physician make such a

recommendation to Roberto?

105) ______ D) Roberto's ketone bodies were lower than expected.

A) Roberto's A1c value was 8.6. B) Roberto was losing weight rapidly. C) Roberto's blood pressure was too low. Question Details Bloom's : 4. Analyze null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.03 Discuss differences between type 1 and type

2 diabetes and list common sig Topic : Blood glucose regulation Accessibility : Keyboard Navigation

106) Which of the following substances is a sweetener that provides less than 4 kcal per gram and doesn't promote dental decay? 106) ______ A) Xylitol B) Maltose Question Details Bloom's : 1. Remember null : Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section : 5.01a Simple Carbohydrates: Sugars Section : 5.01b Nutritive Sweeteners

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C) Lactose D) Sucrose Learning Outcome : 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify c Topic : Alternative sweeteners Accessibility : Keyboard

Navigation

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107) Which of the following foods has a high glycemic index (70 or more)? 107) ______ A) Banana B) Peanuts

Question Details Bloom's : 1. Remember null : Module: 5.03 Carbohydrates and Health Section : 5.03c What Is Diabetes? Learning Outcome : 5.03.01 Define all of the key terms in this module.

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C) Cooked spaghetti D) Baked potato Topic : Blood glucose regulation Accessibility : Keyboard Navigation

Answer Key Test name: Schiff3e_TB_Unit 05 1) A 2) B 3) B 4) D 5) B 6) TRUE 7) B 8) D 9) C 10) D 11) A 12) D 13) C 14) D 15) C 16) B 17) B 18) D 19) A Version 1

20) D 21) B 22) A 23) A 24) B 25) C 26) D 27) D 28) B 29) A 30) B 31) D 32) A 33) D 34) B 35) D 36) C 37) C 38) C 39) A 40) A Version 1

41) A 42) A 43) A Nora consumes 2000 kcal/day. Multiply 2000 kcal/day by 0.10 (10%) to obtain the number of kcal from added sugars (200 kcal). Each gram (g) of added sugars contributes 4 kcal, so

divide 200 kcal by 4 kcal/g, and the answer is 50 g of added sugars. 44) C 45) B 46) B 47) D 48) B 49) B 50) D

Sammy consumes 3000 kcal per day. Multiply 3000 by 0.10 (10%) to obtain the number of kcal from added sugars (300 kcal). Each gram (g) of added sugars provides 4 kcal, so divide

300 kcal by 4 kcal/g to obtain the number of grams (75). 51) C 52) B 53) D 54) A 55) D

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56) A 57) B 58) TRUE 59) D 60) B 61) A 62) A 63) C 64) D 65) A 66) B 67) B 68) A 69) C 70) D 71) C 72) B 73) D 74) B 75) D 76) D Version 1

77) A 78) B 79) B 80) A 81) B 82) C 83) D 84) A 85) A 86) B 87) D 88) D 89) D 90) C 91) C 92) C 93) C 94) C 95) D 96) B 97) C Version 1

98) D 99) C 100) B 101) A 102) D 103) C 104) B 105) A 106) A 107) D

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1) Which of the following characteristics is a known risk factor for the development of cardiovascular disease (CVD)? 1) ______ D) Low intake of trans fat

A) Increasing age B) Vitamin C deficiency C) High intake of soluble fiber

Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

2) Jeanne's total blood cholesterol level is 170 mg/dl, and her triglyceride level is 125 mg/dl. According to this information, ______. 2) ______ A) Jeanne's triglycerides and total blood cholesterol levels are too low to provide optimal health, so she should consume more foods that are rich sources of saturated fat B) Jeanne is remarkably healthy, because her risk of cardiovascular disease is 10 times lower than average C) Jeanne's triglycerides and total blood cholesterol levels are within the desirable or acceptable limits Question Details Accessibility : Keyboard Navigation Topic : Sterols Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

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D) Jeanne needs to reduce her total cholesterol level to under 100 mg/dl and increase her triglycerides level to over 200 mg/dl to lower her risk of heart disease including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Bloom's : 4. Analyze Gradable : automatic

A fatty acid ______. 3) ______

A) has a chain of carbons bonded to each other and to hydrogen atoms B) is either monounsaturated or polyunsaturated C) has carbons arranged in ring-like structures Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

D) contains hundreds of glucose molecules

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

4) Which of the following substances emulsifies lipids during digestion? 4) ______ A) Soluble fiber B) Pancreatic lipase

C) Salivary amylase D) Bile salts

Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

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5) Food manufacturers aren't permitted to use partially hydrogenated oils in foods. Why are these substances banned? 5) ______ A) They prevent water-soluble vitamins from being absorbed by the human GI tract. B) They become rancid too quickly.

Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Learning Objective : 6.01.06 Identify sources of trans fats and explain

C) They are harmful to health. D) They increase the cost of foods. why partially hydrogenated oi Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Gradable : automatic

Which of the following statements is true? 6) ______

A) Phospholipids are partially water soluble. B) Your body can make alpha-linolenic acid and linoleic acid. C) Trans fatty acids are a by-product of the Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

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emulsification process. D) Your body is unable to make cholesterol.

Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

Which of the following foods is a rich source of

lecithin?

7) ______ C) Ripe avocado D) Green beans

A) Wheat germ B) Brown rice Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

8) Which of the following foods is the richest source of saturated fat? 8) ______ C) Olive oil D) Beef fat

A) Peanut oil B) Pork fat

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

9) Krystal is an endurance athlete training for a marathon. While she's in training, she wants to follow the Dietary Guidelines recommendations for saturated fat intake. Her current diet supplies 3400 kcal per day. To meet the recommendations of the Dietary Guidelines, she should limit

her saturated fat intake to less than ____ grams per day.

9) ______ A) 68 Version 1

B) 55 C) 45

D) 38

Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

10) Dawson wants to follow the Dietary Guidelines recommendations for saturated fat intake. He currently consumes a diet that supplies 2900 kcal per day. To meet the recommendations of the Dietary Guidelines, he should limit

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

his saturated fat intake to less than ____ kcal per day.

10) ______ C) 270 D) 290

A) 145 B) 435 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

11) Which of the following substances can interfere with the recycling of bile salts in the intestinal tract? 11) ______ A) Mineral water B) Fatty acids Question Details

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C) Soluble fiber D) Vitamin C Bloom's : 1. Remember Topic : Lipids

Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo Topic : Digestion, absorption, and transport Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD

Section : 6.02c What Happens to the Unused Bile Salts? Gradable : automatic

12) Solid fats generally have a high proportion of ____ fatty acids. 12) ______ C) monounsaturated D) unsaturated

A) polyunsaturated B) saturated

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation

13) Which of the following foods is a rich source of lecithin? 13) ______ A) Green apples B) Peanut butter Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

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C) Chinese cabbage D) Raw carrots Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

14) Nick wants to lower his blood cholesterol level. Based on this information, he should _______. 14) ______ A) eat more whole-grain products B) increase his intake of trans fat C) switch from drinking fat-free milk to whole milk Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

D) limit his intake of nuts and seeds

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

15) Which of the following foods contains the most cholesterol per serving? 15) ______ C) Hot dog D) Beef liver

A) Soy milk beverage B) Egg noodles Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

Bloom's : 2. Understand Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

16) Boris has a disease that interferes with the production of lipase in his pancreas. A major sign of this disease is (are) _______. 16) ______ A) scurvy Version 1

B) fatty stools C) anemia

D) stomach ulcers

Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

17) Which of the following substances is an omega-3 fatty acid? 17) ______ A) Pentanoic acid B) Beta-hydroxybutyric acid

C) Oleic acid D) Alpha-linolenic acid

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Topic : Essential fatty acids Gradable : automatic

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18) A scientist has found an organic compound in food that has 22 carbons bonded together, forming a chain. All of the carbon atoms in the chain are connected to each other by single bonds. Based on this information, the compound is a (an) _____ fatty acid. 18) ______ C) polyunsaturated D) essential

A) monounsaturated B) saturated Question Details Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Topic : Triglycerides

19) Chase is a 22-year-old college student. On average, he consumes 3250 kcal per day. According to recommendations of the Dietary Guidelines for Americans, 2020-2025, Chase's

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

saturated fat intake should be fewer than _____ kcal per day.

19) ______ A) 138 B) 325 Question Details Accessibility : Keyboard Navigation Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

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C) 270 D) 413 Topic : Dietary guidelines Topic : Nutrition computations Bloom's : 4. Analyze Gradable : automatic

20) Addison loves to cook, but she's concerned about the effects that certain dietary lipids may have on her health. She wants to prepare foods with fats and oils that are naturally low in trans fats and saturated fatty acids, and high in monounsaturated fatty acids. Based on this information,

which of the following foods should she select?

20) ______ C) Olive oil D) Butter fat

A) Cocoa butter B) Coconut oil

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides

21) Which of the following foods is a naturally rich source of omega-3 fatty acids? 21) ______ A) Broccoli B) Salmon Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

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C) Pork D) Milk Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

22) Maria usually consumes about 2000 kcal/day. On average, her fat intake is approximately 35 g/day. Based on

this information, which of the following statements describes Maria's diet?

22) ______ A) Maria's fat intake meets the RDA for lipids. B) Maria's fat intake is within the AI. C) Maria's fat intake is lower than the AMDR. Question Details Accessibility : Keyboard Navigation Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Topic : Nutrition computations

D) Maria's fat intake is too high.

Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Bloom's : 4. Analyze Gradable : automatic

23) Cara has plaque in one of her carotid arteries, which is a sign of ______. 23) ______ C) Crohn's disease D) atherosclerosis

A) sleep apnea B) angina Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module.

24)

Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

Which of the following statements is true? 24) ______ A) Arterial plaque

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causes the lining of the affected artery to become abnormally smooth. B) People with arteriosclerosis have a lower than average risk of developing hypertension. C) Arteriosclerosis causes increased blood flow in Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module.

25) Denny recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record. According to the results of the analysis, his average daily saturated fat intake was 5% of total calories; his average daily unsaturated fat intake was 12% of total calories; and his average daily cholesterol intake was 350 mg. Based

arteries. D) Arterial plaque can result in blocked blood vessels. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

on this information, his total fat intake is _____ the Acceptable Macronutrient Distribution Range.

25) ______ A) within B) above C) below D) More information about Denny's omega-3 fatty Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

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acid intake is needed to answer this question.

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

26) ______ A) Taking dietary supplements that contain vitamin K B) Replacing polyunsaturated fats with monounsaturated fats

C) Avoiding exposure to tobacco smoke D) Consuming high amounts of saturated fat Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

27) Body fat can act like a cushion that protects tissues and organs from being damaged by blows and falls. 27) ______ ⊚ ⊚

true false

Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Nutrient functions

28)

Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Gradable : automatic

A chylomicron is the largest and most dense _____. 28) ______ A) LDL B) lipoprotein

C) VLDL D) phospholipid Question Details

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Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Gradable : automatic

29) Libby was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, she had to live in a special unit of the university hospital. She could only eat the synthetic formula diet that was provided by the scientists who were in charge of the study. The formula contained vitamins, minerals, coconut oil, egg protein, purified water, and potato starch. Within a few weeks, Libby's hair began to fall out and

she developed patches of scaly skin on her arms and legs. When _______ were added to her formula, the signs of the nutritional deficiency disappeared.

29) ______ A) alpha-linolenic and linoleic acids B) cholesterol and glucose C) bile salts and nucleic acids

D) chylomicrons and B vitamins

Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Essential fatty acids Gradable : automatic

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30) Which of the following foods is a naturally rich source of saturated fat and cholesterol? 30) ______ C) Sunflower seeds D) Peanut butter

A) Coconut oil B) Whole milk Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

31) When he prepares food, Wilson wants to use a product that is a rich source of unsaturated fat and contains little or no trans fat. Based on this information, which of the following

Bloom's : 2. Understand Topic : Sterols Topic : Triglycerides Gradable : automatic

fats or oils should he select?

31) ______ A) Coconut oil B) Partially hydrogenated oil Question Details Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Topic : Triglycerides

C) Unsalted butter D) Corn oil Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

32) Most lipids have ______ in their chemical structures. Version 1

32) ______ C) glucose molecules D) fatty acids

A) phospholipid units B) nitrogen atoms

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

33) Which of the following foods is a source of cholesterol? 33) ______ C) Corn syrup D) Organic carrots

A) Rolled oats B) Pork loin Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

Bloom's : 2. Understand Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

34) Which of the following foods is a naturally rich source of monounsaturated fatty acids? 34) ______ A) Cocoa butter B) Beef fat Question Details

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C) Avocado D) Soybean oil Bloom's : 1. Remember Section : 6.01a Fatty Acids and

Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.04 Identify foods that are rich sources of

saturated fat, monounsaturated f Gradable : automatic

35) Jason is an endurance athlete training for a triathlon. While he's in training, he wants to follow the Dietary Guidelines recommendations for saturated fat intake. His current diet supplies 3300 kcal per day. To meet the recommendations of the Dietary Guidelines, he should limit

his saturated fat intake to less than ____ grams per day.

35) ______ C) 37 D) 43

A) 40 B) 35 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

36) Which of the following foods naturally contains cholesterol? 36) ______ A) Oranges B) Broccoli Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 6.01b Cholesterol

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C) Peanuts D) Chicken Topic : Sterols Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

37) Two-month-old Brittany's diet lacks alpha-linolenic and linoleic acids. Based on this information, Brittany's body isn't _____. 37) ______ D) burning fat for A) digesting fiber properly B) growing properly C) making bile salts

energy

Bloom's : 2. Understand Topic : Essential fatty acids Gradable : automatic

38) Javon has excess body fat. To be comfortable in warm environments, he wears less clothing than his underweight friend James. Why? 38) ______ skin. A) Compared to James, Javon has a higher metabolic rate because his diet supplies more partially hydrogenated fatty acids. B) Compared to James, Javon has a higher HDL cholesterol level. C) Compared to James, Javon has more fat under his Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Topic : Nutrient functions Accessibility : Keyboard Navigation

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D) Compared to James, Javon has more phospholipids in his cell membranes.

Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Gradable : automatic

39)

In the body, fat ______. 39) ______ A) stimulates the production of vitamins and minerals B) speeds up chemical reactions

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

40)

C) provides energy D) is necessary for the absorption of dietary fiber Topic : Nutrient functions Accessibility : Keyboard Navigation Gradable : automatic

Lecithin is a type of fatty acid. 40) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

Section : 6.01c What Are Phospholipids? Topic : Phospholipids Activity Type : New Gradable : automatic

41) Which of the following foods is a good source of omega-3 fat? 41) ______ A) Sesame seeds Version 1

B) Olive oil

C) Trout D) Cocoa butter

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module. Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

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42) Carla wants to lower her risk of cardiovascular disease. Based on this information, she should limit her intake of _______. 42) ______ C) salty foods D) fruit juices

A) nuts and seeds B) whole-grain products

Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis

43) Which of the following substances carries cholesterol away from tissues? 43) ______ A) LDL B) HDL Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

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C) Insoluble fiber D) Trans fat describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

44) ______ C) Butter D) Beans

A) Banana B) Potato Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

45)

Bloom's : 2. Understand Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

Which of the following statements is true? 45) ______

A) A triglyceride has three fatty acids attached to a cholesterol "backbone" molecule. B) A saturated fat has a triple bond between two carbons in the hydrocarbon chain. C) A polyunsaturated fatty acid has two or more double bonds between carbons in the hydrocarbon chain. Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids?

D) A saturated fatty acid has one double bond between carbons in the hydrocarbon chain.

Topic : Phospholipids Topic : Triglycerides Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

46) Which of the following lipoproteins contains the highest percentage of cholesterol? 46) ______ A) VLDL B) LDL Version 1

C) Chylomicron D) HDL

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions

that can reduce your risk of Topic : Cardiovascular disease Topic : Lipoproteins Gradable : automatic

47) Which of the following foods is a rich source of lecithin? 47) ______ C) Soybeans D) Watermelon

A) Cabbage B) Peaches Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

48) Dakota has a high risk of cardiovascular disease, because she has a (an) ______. 48) ______ A) common type of diabetes B) blood triglyceride level of 135 mg/dl C) high soluble fiber intake Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

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D) HDL cholesterol level of 52 mg/dl

including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

49) Since 2018, food manufacturers haven't been allowed to use partially hydrogenated oils in foods. Before then, why

were these substances used in foods?

49) ______ oils. A) They were rich sources of essential omega-3 fatty acids.

D) They were rich sources of micronutrients.

B) They functioned as emulsifiers. C) They were less likely to become rancid than other Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Learning Objective : 6.01.06 Identify sources of trans fats and explain

why partially hydrogenated oi Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Gradable : automatic

50) June wants to add _____ to her salad, because the food is a source of omega-3 fats. 50) ______ A) bread cubes B) shredded cheese Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides Topic : Essential fatty acids Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

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C) strawberries D) flaxseeds Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

51) Which of the following foods isn't a rich source of lecithin? 51) ______ C) Peanut butter D) Ripe tomato

A) Beef liver B) Egg yolk Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

Activity Type : New Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

52) Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)? 52) ______ A) Having diabetes B) Having low blood triglyceride levels C) Eating fewer than 10% of total calories from

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

monounsaturated fat D) Eating high amounts of omega-3 fatty acids including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

53) Rashid was a subject in a clinical study that was designed to Version 1

determine the effects of certain diets on health. While participating in the study, he had to live in a special medical unit at the university hospital. He wasn't permitted to eat anything other than the synthetic formula diet provided by the researchers. The formula contained vitamins, minerals, phytochemicals, animal protein, purified water, and corn starch. Within a few weeks, Rashid developed patches of

scaly skin on his arms and legs and bald spots on his head. When _______ were added to his formula, the signs of the nutritional deficiency disappeared.

53) ______ D) steroid hormones

A) essential fatty acids B) partially hydrogenated oils C) simple carbohydrates Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids

Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Essential fatty acids Gradable : automatic

54) When he prepares food, Bennett wants to use ingredients that don't contain cholesterol. Based on this information, which of the following fats or oils should he include in his recipes? 54) ______ A) Corn oil B) Partially hydrogenated oils Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply

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C) Unsalted butter D) Lard Section : 6.01b Cholesterol Topic : Sterols Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

55)

Which of the following statements is true? 55) ______

A) In the body, certain lipids provide insulation against cold temperatures. B) In the human intestinal tract, certain lipids are needed to absorb dietary fiber. C) In the liver, certain lipids help stimulate the Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Topic : Nutrient functions

production of vitamins and minerals. D) In the kidneys, certain lipids assist in the elimination of urine. Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Gradable : automatic

56) Which of the following foods is the richest source of saturated fat? 56) ______ A) Cocoa butter B) Palm oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

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C) Olive oil D) Chicken fat Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

57) ______ ⊚ ⊚

true false

58) Manny consumes approximately 2700 kcal/day. According to recommendations of the Dietary Guidelines for Americans, 2020-2025, he should limit his saturated fat intake

Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

to fewer than ____ kcal/day.

58) ______ C) 350 D) 170

A) 250 B) 270 Question Details Accessibility : Keyboard Navigation Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

59)

Topic : Dietary guidelines Topic : Nutrition computations Bloom's : 4. Analyze Gradable : automatic

Which of the following statements is true? 59) ______ A) Adding fat to a food reduces the food's "mouth

feel." B) Fat contributes 7 kcal/gram. C) The fat that's in food is a source of certain Version 1

vitamins. D) Fatty foods lack the "rich" flavor that starchy foods have.

Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

60) When she prepares food, Mariya wants to use a product that's a rich source of unsaturated fat. Based on this information, which of the following fats or oils should she select? 60) ______ C) Canola oil D) Unsalted butter

A) Cream cheese B) Coconut oil Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides Learning Objective : 6.01.04 Identify foods that are rich sources of

saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Gradable : automatic

61) Kevin's total blood cholesterol level is 225 mg/dl, and his HDL cholesterol level is 35 mg/dl. According to this information, ______. 61) ______ A) Kevin has an increased risk of atherosclerosis because his total blood cholesterol level is too low. B) Kevin has an increased risk CVD because his HDL and total blood cholesterol levels aren't within healthy ranges

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C) Kevin needs to eat more solid fats to help reduce his HDL cholesterol level D) Kevin needs to

reduce his HDL cholesterol and total cholesterol levels to under 50 mg/dl to lower his risk of heart disease

Question Details Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

62)

including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Bloom's : 5. Evaluate Gradable : automatic

Chylomicrons transport _______. 62) ______ C) iron D) vitamin C

A) cholesterol B) bile Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Sterols Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and

63) A group of scientists are designing a clinical study to investigate the effects of cholesterol deficiency in humans. For the duration of the 8-week study, the adult subjects will have to live in a special research unit of a hospital. The only food the subjects can consume is a man-made formula that contains all known nutrients, except cholesterol. Based on this

cholesterol in food as they undergo Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Gradable : automatic

information, you would expect ______.

63) ______ participating in the study A) about 20% of the subjects to show signs and symptoms of a cholesterol deficiency within the first week of

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B) none of the

subjects to show signs and symptoms of a cholesterol deficiency during the entire study C) 100% of the subjects to show signs and symptoms of cholesterol deficiency within the first 3 weeks of participating in the study

Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

64)

D) about 50% of the subjects to show signs and symptoms of a cholesterol deficiency during the entire study Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

Which of the following statements is true? 64) ______

A) LDL transports cholesterol to tissues. B) Foods that contain cholesterol should be avoided because the substance is toxic to human cells. C) Having a high HDL cholesterol level is associated with increased risk of heart disease.

D) A diet that is high in saturated fat helps reduce high blood cholesterol levels.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

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65) Which of the following foods is a natural source of trans fat? 65) ______ C) Soybean oil D) Egg yolk

A) Palm oil B) Butter Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

66)

Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

A baby's body needs essential fatty acids _______. 66) ______ A) for maintaining fluid balance B) to form glycogen C) to make proteins

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

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D) for nervous system system development Accessibility : Keyboard Navigation Topic : Essential fatty acids Gradable : automatic

67) ______ C) Beef fat D) Peanut oil

A) Palm oil B) Cocoa butter

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation

68) Martha wants to follow the Dietary Guidelines recommendations for saturated fat intake. She currently consumes a diet that supplies 2400 kcal per day. To meet the recommendations of the Dietary Guidelines, she should limit

her saturated fat intake to less than ____ grams per day.

68) ______ C) 27 D) 30

A) 40 B) 20 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

69) Carlos would like to follow recommendations that would reduce his risk of cardiovascular disease (CVD). Based

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

on this information, Carlos should ______.

69) ______ A) smoke no more than a pack of cigarettes daily B) become more physically active C) reduce his intake of soluble fiber Version 1

D) consume more saturated fat

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

70)

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

_____ are a major end product of fat digestion. 70) ______ C) Bile salts D) Monoglycerides

A) Oxidized lipoproteins B) Micelles Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

71)

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Section : 6.02d What Happens to Excess Fat That You Eat? Gradable : automatic

Lecithin is a type of _______. 71) ______ A) triglyceride B) fatty acid

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C) sterol D) phospholipid Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

72)

In the body, certain lipids are needed to _______. 72) ______ D) break down enzymes

A) absorb dietary fiber B) produce micronutrients C) make cell membranes Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

73) When he prepares food, Bryan wants to use a product that's a rich source of unsaturated fat and contains very little saturated fat. Based on this information, which of the

Topic : Lipids Topic : Nutrient functions Accessibility : Keyboard Navigation Gradable : automatic

following fats or oils should he select?

73) ______ A) Coconut oil B) Walnut oil Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides Learning Objective : 6.01.04 Identify foods that are rich sources of

74) fat?

C) Cocoa butter D) Fresh cream saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Gradable : automatic

Which of the following foods naturally contains trans 74) ______

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C) Hamburger A) Tomato sauce B) Olive oil

patty D) Ripe avocado

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

Topic : Triglycerides Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

75) Which of the following substances is an omega-3 fatty acid? 75) ______ C) Linoleic acid D) Docosahexaenoic acid

A) Oleic acid B) Beta-hydroxybutyric acid

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Topic : Essential fatty acids Gradable : automatic

76) Which of the following foods is a naturally rich source of omega-3 fatty acids? 76) ______ A) Ham B) Turkey

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C) Bread D) Shrimp

77) Paisley recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average daily saturated fat intake was 10% of total calories; her average daily unsaturated fat intake was 35% of total calories; and her average daily cholesterol intake was 250 mg.

Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

Based on this information, her total fat intake is _____ the Acceptable Macronutrient Distribution Range.

77) ______ A) within B) below C) More information about her omega-6 fatty acid Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

78) Belle recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average fat intake was _____ of total calories each day, which

intake is needed to answer this question. D) above Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

is within the Acceptable Macronutrient Distribution Range. 78) ______

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C) 17% D) 33%

A) 3% B) 13% Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Gradable : automatic

79) Lauren wants to lower her risk of cardiovascular disease. Based on this information, she should _______. 79) ______ D) reduce her intake of whole-grain products

A) become more physically active B) increase her saturated fat intake C) use lard instead of sunflower seed oil Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

80) Calvin has a family history of heart disease and stroke. To lower his risk of cardiovascular disease, Calvin should ______. 80) ______ A) learn relaxation techniques to manage his emotional stress level Version 1

B) eat more foods that are sources of solid fat C) eat less fatty fish 38

such as tuna and salmon D) use stick margarine instead of olive oil

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

Section : 6.03b Risk Factors for Atherosclerosis Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

81) Which of the following foods is a rich source of saturated fat, but it doesn't contain cholesterol? 81) ______ C) Unsalted butter D) Hamburger

A) Whole milk B) Coconut oil

patty

Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Activity Type : New Topic : Triglycerides Gradable : automatic

82) Which of the following foods is a naturally rich source of polyunsaturated fatty acids? 82) ______ A) Broccoli B) Sunflower oil (high linoleic) Question Details Bloom's : 1. Remember

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C) Roast beef D) Coconut oil Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard

Navigation Topic : Triglycerides Learning Objective : 6.01.04 Identify foods that are rich sources of

saturated fat, monounsaturated f Gradable : automatic

83) Artie has atherosclerosis within his brain. Based on this information, he has high risk of ______. 83) ______ C) angina D) type 1 diabetes

A) stroke B) brain tumors Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module.

Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

84) Which of the following substances is a dietary essential? 84) ______ A) Lecithin B) High-density lipoprotein

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

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C) Cholesterol D) Alpha-linolenic acid Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

85)

Which of the following foods is the richest source of

saturated fat?

85) ______ C) Palm oil D) Canola oil

A) Grapeseed oil B) Sunflower oil

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

86) Which of the following foods is a naturally rich source of monounsaturated fatty acids? 86) ______ C) Butter fat D) Canola oil

A) Corn oil B) Coconut oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

87)

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Most lipid digestion occurs in the ______. 87) ______ A) small intestine B) pancreas

C) stomach D) large intestine Question Details

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Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

88) Which of the following foods is a naturally rich source of omega-3 fatty acids? 88) ______ C) Catfish D) Rice

A) Apple B) Banana Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions

that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

89) Which of the following foods is a rich source of lecithin? 89) ______ A) Organic sweet potato B) Fat-free milk Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

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C) Ripe tomato D) Egg yolk Activity Type : New Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

90) Stanley has a high risk of cardiovascular disease, because he has ______. 90) ______ C) hypertension D) heartburn

A) low blood triglycerides B) low blood glucose Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors,

91)

Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

Lecithin is the major type of phospholipid in foods. 91) ______ ⊚ ⊚

true false

92)

Section : 6.01c What Are Phospholipids? Topic : Phospholipids Activity Type : New Gradable : automatic

Which of the following statements is true? 92) ______ A) The body uses cholesterol to make certain

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hormones. B) The gallbladder 43

uses fat to make enzymes. C) The liver uses cholesterol to make vitamins A and C. D) Cells use triglycerides to provide structure and Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Topic : Nutrient functions Accessibility : Keyboard Navigation Bloom's : 2. Understand

93)

flexibility to their membranes.

Section : 6.01b Cholesterol Section : 6.01c What Are Phospholipids? Topic : Sterols Topic : Phospholipids Gradable : automatic

Arteriosclerosis is a risk factor for _______. 93) ______ C) cancer D) elevated HDL cholesterol

A) low C-reactive protein B) hypertension

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

describe how the condition c Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

94) Jeanne has a disease that blocks the delivery of bile and pancreatic amylase to her small intestine. Which of the following conditions is a sign or symptom of this disease? 94) ______ A) Fatty stools B) Weight gain C) Chronic heartburn Version 1

D) Frequent headaches

Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Bloom's : 4. Analyze Gradable : automatic

95) Dana wants to reduce her intake of saturated fat by eating ______. 95) ______ D) less soluble A) less beef B) more coconut oil C) more partially hydrogenated oils

fiber

Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Learning Objective : 6.01.06 Identify sources of trans fats and explain

why partially hydrogenated oi Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Gradable : automatic

96) Franklin wants to increase his intake of omega-3 fatty acids, so he should choose foods that contain _______. 96) ______ C) alpha-linolenic A) sulfuric acid B) linoleic acid

Question Details

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acid D) oleic acid Bloom's : 1. Remember Section : 6.01a Fatty Acids and

Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

97)

Topic : Essential fatty acids Gradable : automatic

Chylomicrons are a type of ______. 97) ______ D) fat-soluble vitamin

A) lipid fragment B) lipoprotein C) metabolic waste product Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Topic : Digestion, absorption, and transport Gradable : automatic

98) Which of the following foods is a naturally rich source of polyunsaturated fatty acids? 98) ______ A) Fresh peach B) Safflower oil (high linoleic) Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Topic : Triglycerides

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C) Whole milk D) Ground beef Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

99) Having _____ increases a person's risk of cardiovascular disease (CVD). 99) ______ D) a low blood level of C-reactive protein

A) a high soluble fiber intake B) a low blood level of LDL cholesterol C) too much body fat Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

100) Which of the following foods has the most saturated fat per serving? 100) ______ A) Salad dressing made with vinegar and olive oil B) Guacamole made with fresh avocados C) Baked fish with tomato sauce Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply

D) Cheese pizza with pepperoni

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

101) _____ is an essential nutrient.

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101) ______ C) Oleic acid D) Linoleic acid

A) Lecithin B) Bile salt Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

102)

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Essential fatty acids Gradable : automatic

Which of the following statements is true? 102) ______

A) VLDLs transport most cholesterol in blood to the liver for disposal. B) Cigarette smoking increases the production of oxidized LDL cholesterol. C) All forms of LDL cholesterol are considered

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

103) Rodrigo is making pancake batter. When he added corn oil, fat-free milk, baking powder, and salt together, the oil and milk separated into two layers. To make a mixture that doesn't separate into oily and watery components, he should

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unhealthy, because they increase the risk of diabetes. D) Your intestinal cells convert bile into chylomicrons. describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

add _____ and stir the ingredients together.

103) ______ A) cream B) juice

C) eggs D) sugar

Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Section : 6.01c What Are Phospholipids? Topic : Phospholipids Gradable : automatic

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104) Which of the following foods is the richest source of saturated fat? 104) ______ C) Chicken fat D) Butter fat

A) Coconut oil B) Palm oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

105) Lucinda usually consumes about 1800 kcal/day. On average, her fat intake is approximately 80 g/day. Based on

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

this information, Lucinda's _____.

105) ______ A) diet contains too much fat B) fat intake is within the AMDR C) diet doesn't supply enough essential fatty acids

D) fat intake meets the RDA for essential fatty acids

Question Details Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Dietary guidelines Topic : Nutrition computations Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Bloom's : 4. Analyze Gradable : automatic

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106) Carter wants to lower his blood cholesterol level. Based on this information, he should limit his intake of _______. 106) ______ C) fruit juices D) nuts and seeds

A) butter and beef B) whole-grain products Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Section : 6.03b Risk Factors for Atherosclerosis Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

107) Which of the following foods is a naturally rich source of polyunsaturated fatty acids? 107) ______ A) Chicken fat B) Coconut oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

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C) Grapeseed oil D) Olive oil Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

108)

Mike has plaque in an artery in his right leg, which is

a sign of ______.

108) ______ C) stroke D) sleep apnea

A) angina B) peripheral vascular disease Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

109)

describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

Chylomicrons ______. 109) ______ A) are eliminated in urine B) are a source of partially hydrogenated oils C) transport lipids from the small intestine

Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

D) metabolize cholesterol for energy in the liver Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Topic : Digestion, absorption, and transport Gradable : automatic

110) Theo adds _____ to his salad to increase his intake of omega-3 fatty acids. 110) ______ A) pineapple Version 1

chunks

C) cheddar cheese D) sunflower seeds

B) canned tuna

Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

111) Which of the following foods is the richest source of saturated fat? 111) ______ A) Grapeseed oil B) Chicken fat Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

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C) Pork fat D) Sunflower oil Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

Answer Key

MyPlate Updates

Test name: Schiff3e_TB_Unit 06 DGA 1) A 2) C 3) A 4) D 5) C 6) A 7) A 8) D 9) D According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten percent of 3400 kcal is 340 kcal (3400 kcal X 0.10). Each gram of fat supplies 9 kcal, so

divide 340 kcal by 9 kcal/gram, which is about 38 grams.

10) D According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten

percent of 2900 kcal is 290 kcal (2900 kcal X 0.10). 11) C 12) B

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13) B 14) A 15) D 16) B 17) D 18) B 19) B 20) C 21) B 22) C Maria consumes 2000 kcal per day, and her fat intake is 35 g per day. Each gram of fat supplies 9 kcal, so multiply 35 g by 9 kcal to obtain the number of kcal (35 g of fat supplies 315 kcal). To determine whether this number of kcal is within the Acceptable Macronutrient Distribution Range (AMDR) for fat (20 to 35% of total kcal), take 315 kcal and divide by 2000 kcal (her total energy intake), which is about 0.16. To convert 0.16 to a percent, move the decimal point two places to the right, drop

the point and replace it with a percent symbol (16%). Thus, her percentage of calories that are supplied by fat is 16%, which is lower than the AMDR.

23) D 24) D 25) C Version 1

26) D 27) TRUE 28) B 29) A 30) B 31) D 32) D 33) B 34) C 35) C According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten percent of 3300 kcal is 330 kcal (3300 kcal X 0.10). Each gram of fat supplies 9 kcal, so

divide 330 kcal by 9 kcal/gram, which is about 37 grams.

36) D 37) B 38) C 39) C 40) FALSE 41) C 42) C Version 1

43) B 44) C 45) C 46) B 47) C 48) A 49) C 50) D 51) D 52) A 53) A 54) A 55) A 56) A 57) FALSE 58) B 59) C 60) C 61) B 62) A 63) B Version 1

64) A 65) B 66) D 67) D 68) C According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten percent of 2400 kcal is 240 kcal (2400 kcal X 0.10). Each gram of fat supplies 9 kcal, so

divide 240 kcal by 9 kcal/gram to obtain approximately 27 grams. 69) B 70) D 71) D 72) C 73) B 74) C 75) D 76) D 77) D 78) D 79) A 80) A

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81) B 82) B 83) A 84) D 85) C 86) D 87) A 88) C 89) D 90) C 91) TRUE 92) A 93) B 94) A 95) A 96) C 97) B 98) B 99) C 100) D 101) D Version 1

102) B 103) C 104) A 105) A Lucinda consumes 1800 kcal per day, and her fat intake is 80 g per day. Each gram of fat supplies 9 kcal, so multiply 80 g by 9 kcal to obtain the number of kcal (80 g of fat supplies 720 kcal). To determine whether this number of kcal is within the Acceptable Macronutrient Distribution Range (AMDR) for fat (20 to 35% of total kcal), take 720 kcal and divide by 1800 kcal (her total energy intake), which equals 0.40. To convert 0.40 to a percent, move the decimal point two places to the

right, drop the point and replace it with a percent symbol (40%). Thus, her percentage of calories that are supplied by fat is 40%, which is higher than the AMDR. 106) A 107) C 108) B 109) C 110) B 111) C

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Solid fats generally have a high proportion of ____

fatty acids.

1) ______ C) polyunsaturated D) unsaturated

A) monounsaturated B) saturated

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation

Lecithin is a type of _______. 2) ______ C) fatty acid D) sterol

A) phospholipid B) triglyceride Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

3) Dakota has a high risk of cardiovascular disease, because she has a (an) ______. 3) ______ A) high soluble fiber intake B) blood triglyceride level of 135 mg/dl C) common type of diabetes

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D) HDL cholesterol level of 52 mg/dl

4) Jason is an endurance athlete training for a triathlon. While he's in training, he wants to follow the Dietary Guidelines recommendations for saturated fat intake. His current diet supplies 3300 kcal per day. To meet the recommendations of the Dietary Guidelines, he should limit

including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

his saturated fat intake to less than ____ grams per day.

4) ______ C) 37 D) 40

A) 35 B) 43 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

5) Which of the following foods is a rich source of saturated fat, but it doesn't contain cholesterol? 5) ______ A) Hamburger patty B) Coconut oil Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well

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C) Whole milk D) Unsalted butter as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Activity Type : New

Topic : Triglycerides Gradable : automatic

6) Lauren wants to lower her risk of cardiovascular disease. Based on this information, she should _______. 6) ______ A) reduce her intake of whole-grain products B) increase her saturated fat intake C) become more physically active Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

D) use lard instead of sunflower seed oil

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

7) Food manufacturers aren't permitted to use partially hydrogenated oils in foods. Why are these substances banned? 7) ______ A) They are harmful to health. B) They increase the cost of foods. C) They prevent water-soluble vitamins from being

absorbed by the human GI tract. D) They become rancid too quickly.

Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

Bloom's : 2. Understand Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi

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Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

Gradable : automatic

Arteriosclerosis is a risk factor for _______. 8) ______ C) low C-reactive A) hypertension B) elevated HDL cholesterol

protein D) cancer

describe how the condition c Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

9) Which of the following foods is the richest source of saturated fat? 9) ______ A) Sunflower oil B) Canola oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

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C) Grapeseed oil D) Palm oil Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

10) ______ A) Arteriosclerosis causes increased blood flow in arteries. B) Arterial plaque can result in blocked blood vessels. C) Arterial plaque causes the lining of the affected artery to become abnormally smooth. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module.

D) People with arteriosclerosis have a lower than average risk of developing hypertension.

Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

11) Which of the following foods contains the most cholesterol per serving? 11) ______ C) Beef liver D) Egg noodles

A) Hot dog B) Soy milk beverage Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

12)

Bloom's : 2. Understand Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

Which of the following statements is true? 12) ______

A) Cigarette smoking increases the production of oxidized LDL cholesterol. B) Your intestinal cells convert bile into

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chylomicrons. C) VLDLs transport most cholesterol in blood to the liver for

disposal. D) All forms of LDL cholesterol are considered unhealthy, because they increase the risk of diabetes.

describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

13) Which of the following foods is a natural source of trans fat? 13) ______ C) Soybean oil D) Butter

A) Palm oil B) Egg yolk Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

14) Theo adds _____ to his salad to increase his intake of omega-3 fatty acids. 14) ______ A) sunflower seeds

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B) canned tuna C) cheddar cheese

D) pineapple chunks

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15)

Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

Chylomicrons ______. 15) ______ A) transport lipids from the small intestine B) metabolize cholesterol for energy in the liver C) are a source of partially hydrogenated oils

D) are eliminated in urine

Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Topic : Digestion, absorption, and transport Gradable : automatic

16) Javon has excess body fat. To be comfortable in warm environments, he wears less clothing than his underweight friend James. Why? 16) ______ C) Compared to A) Compared to James, Javon has a higher HDL cholesterol level. B) Compared to James, Javon has more phospholipids in his cell membranes. Version 1

James, Javon has more fat under his skin. D) Compared to James, Javon has a higher metabolic rate because his diet supplies more partially hydrogenated fatty acids.

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Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Gradable : automatic

17) Jeanne's total blood cholesterol level is 170 mg/dl, and her triglyceride level is 125 mg/dl. According to this information, ______. 17) ______ A) Jeanne's triglycerides and total blood cholesterol levels are within the desirable or acceptable limits B) Jeanne needs to reduce her total cholesterol level to under 100 mg/dl and increase her triglycerides level to over 200 mg/dl to lower her risk of heart disease C) Jeanne is remarkably healthy, because her risk of cardiovascular disease is 10 times lower than average

Question Details Accessibility : Keyboard Navigation Topic : Sterols Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

D) Jeanne's triglycerides and total blood cholesterol levels are too low to provide optimal health, so she should consume more foods that are rich sources of saturated fat including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Bloom's : 4. Analyze Gradable : automatic

18) Which of the following foods is a naturally rich source of omega-3 fatty acids? 18) ______ A) Milk Version 1

B) Broccoli C) Salmon

D) Pork

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

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19) Cara has plaque in one of her carotid arteries, which is a sign of ______. 19) ______ C) atherosclerosis D) sleep apnea

A) Crohn's disease B) angina Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module.

20) Rashid was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, he had to live in a special medical unit at the university hospital. He wasn't permitted to eat anything other than the synthetic formula diet provided by the researchers. The formula contained vitamins, minerals, phytochemicals, animal protein, purified water, and corn starch. Within a few weeks, Rashid developed patches of scaly skin on his arms and legs and bald spots on his head. When _______ were added to his formula, the signs of the

Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

nutritional deficiency disappeared.

20) ______ D) essential fatty A) partially hydrogenated oils B) steroid hormones C) simple carbohydrates Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well

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acids

as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

Bloom's : 3. Apply Topic : Essential fatty acids

Gradable : automatic

21) Which of the following foods is a good source of omega-3 fat? 21) ______ C) Olive oil D) Sesame seeds

A) Cocoa butter B) Trout Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Learning Objective : 6.03.01 Define all of the key terms in this module.

Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

22) Which of the following foods is a naturally rich source of omega-3 fatty acids? 22) ______ A) Apple B) Rice Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o

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C) Banana D) Catfish Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

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23) Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)? 23) ______ A) Eating high amounts of omega-3 fatty acids B) Having diabetes C) Eating fewer than 10% of total calories from Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

24) When he prepares food, Bryan wants to use a product that's a rich source of unsaturated fat and contains very little saturated fat. Based on this information, which of the

monounsaturated fat D) Having low blood triglyceride levels including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

following fats or oils should he select?

24) ______ A) Walnut oil B) Coconut oil Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides Learning Objective : 6.01.04 Identify foods that are rich sources of

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C) Cocoa butter D) Fresh cream saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Gradable : automatic

25) ______ A) In the body, certain lipids provide insulation against cold temperatures. B) In the human intestinal tract, certain lipids are needed to absorb dietary fiber. C) In the kidneys, certain lipids assist in the Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Topic : Nutrient functions

26)

elimination of urine. D) In the liver, certain lipids help stimulate the production of vitamins and minerals. Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Gradable : automatic

Which of the following statements is true? 26) ______

A) The body uses cholesterol to make certain hormones. B) Cells use triglycerides to provide structure and flexibility to their membranes.

C) The liver uses cholesterol to make vitamins A and C. D) The gallbladder uses fat to make enzymes.

Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Topic : Nutrient functions Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 6.01b Cholesterol Section : 6.01c What Are Phospholipids? Topic : Sterols Topic : Phospholipids Gradable : automatic

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27) Denny recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record. According to the results of the analysis, his average daily saturated fat intake was 5% of total calories; his average daily unsaturated fat intake was 12% of total calories; and his average daily cholesterol intake was 350 mg. Based

on this information, his total fat intake is _____ the Acceptable Macronutrient Distribution Range.

27) ______ A) within B) above C) below D) More information about Denny's omega-3 fatty Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

acid intake is needed to answer this question.

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

28) Stanley has a high risk of cardiovascular disease, because he has ______. 28) ______ A) low blood triglycerides B) heartburn

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors,

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C) low blood glucose D) hypertension Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Section : 6.03d Assessing Your Risk of Atherosclerosis Gradable : automatic

29)

Lecithin is the major type of phospholipid in foods. 29) ______ ⊚ ⊚

true false

Section : 6.01c What Are Phospholipids? Topic : Phospholipids Activity Type : New Gradable : automatic

30) June wants to add _____ to her salad, because the food is a source of omega-3 fats. 30) ______ A) flaxseeds B) bread cubes Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides Topic : Essential fatty acids Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

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C) shredded cheese D) strawberries Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Learning Objective : 6.03.04 Explain the roles that various lipoproteins play in the development of C Gradable : automatic

31) ______ C) Peaches D) Soybeans

A) Cabbage B) Watermelon Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

32) Which of the following substances is a dietary essential? 32) ______ C) Cholesterol D) Lecithin

A) High-density lipoprotein B) Alpha-linolenic acid Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module.

Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

33) Carla wants to lower her risk of cardiovascular disease. Based on this information, she should limit her intake of _______. 33) ______ A) nuts and seeds B) fruit juices

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C) whole-grain products

D) salty foods

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Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Gradable : automatic

34) Which of the following substances carries cholesterol away from tissues? 34) ______ C) Insoluble fiber D) LDL

A) HDL B) Trans fat Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

35) Krystal is an endurance athlete training for a marathon. While she's in training, she wants to follow the Dietary Guidelines recommendations for saturated fat intake. Her current diet supplies 3400 kcal per day. To meet the recommendations of the Dietary Guidelines, she should limit her saturated fat intake to less than ____ grams per day. 35) ______ A) 45 B) 55

C) 38 D) 68 Question Details

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Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Section : 6.03e Recommendations for Fat and Cholesterol Intakes

Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

36) When she prepares food, Mariya wants to use a product that's a rich source of unsaturated fat. Based on this information, which of the following fats or oils should she select? 36) ______ C) Unsalted butter D) Coconut oil

A) Cream cheese B) Canola oil Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides Learning Objective : 6.01.04 Identify foods that are rich sources of

37)

saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Gradable : automatic

Which of the following statements is true? 37) ______

A) Having a high HDL cholesterol level is associated with increased risk of heart disease. B) A diet that is high in saturated fat helps reduce high blood cholesterol levels. C) Foods that contain cholesterol should be avoided Question Details Bloom's : 1. Remember

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because the substance is toxic to human cells. D) LDL transports cholesterol to tissues.

Accessibility : Keyboard Navigation Section : 6.03a The Road to

Cardiovascular Disease (CVD) Topic : Cardiovascular disease Topic : Lipoproteins Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

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38)

A fatty acid ______. 38) ______

A) is either monounsaturated or polyunsaturated B) has a chain of carbons bonded to each other and to hydrogen atoms C) has carbons arranged in ring-like structures Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

39) Dawson wants to follow the Dietary Guidelines recommendations for saturated fat intake. He currently consumes a diet that supplies 2900 kcal per day. To meet the recommendations of the Dietary Guidelines, he should limit

D) contains hundreds of glucose molecules

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

his saturated fat intake to less than ____ kcal per day.

39) ______ A) 290 B) 145 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

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C) 435 D) 270 Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

40)

Which of the following foods has the most saturated

fat per serving?

40) ______ A) Cheese pizza with pepperoni B) Baked fish with tomato sauce C) Salad dressing made with vinegar and olive oil

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply

41)

D) Guacamole made with fresh avocados

Which of the following statements is true? 41) ______ A) Adding fat to a food reduces the food's "mouth

feel." B) The fat that's in food is a source of certain vitamins.

C) Fat contributes 7 kcal/gram. D) Fatty foods lack the "rich" flavor that starchy foods have. Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

42) Which of the following substances emulsifies lipids during digestion? 42) ______

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C) Soluble fiber D) Pancreatic

A) Bile salts B) Salivary amylase

lipase

Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

43) Dana wants to reduce her intake of saturated fat by eating ______. 43) ______ C) less beef D) more partially hydrogenated oils

A) more coconut oil B) less soluble fiber

44) Nick wants to lower his blood cholesterol level. Based on this information, he should _______. 44) ______ A) switch from

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drinking fat-free milk to whole milk B) increase his intake of trans fat C) eat more whole-grain products

D) limit his intake of nuts and seeds

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Learning Objective : 6.03.03 List major risk factors for atherosclerosis,

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

45) Jeanne has a disease that blocks the delivery of bile and pancreatic amylase to her small intestine. Which of the following conditions is a sign or symptom of this disease? 45) ______ C) Fatty stools D) Chronic heartburn

A) Weight gain B) Frequent headaches

Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

46)

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Bloom's : 4. Analyze Gradable : automatic

Chylomicrons are a type of ______. 46) ______ A) lipoprotein B) lipid fragment C) metabolic waste product

D) fat-soluble vitamin

Question Details

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Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo Learning Objective : 6.02.03 Describe the function of a chylomicron.

Topic : Lipoproteins Topic : Digestion, absorption, and transport Gradable : automatic

47) Which of the following foods isn't a rich source of lecithin? 47) ______ A) Ripe tomato B) Peanut butter

C) Egg yolk D) Beef liver

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids Activity Type : New Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

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48) Which of the following foods is a naturally rich source of saturated fat and cholesterol? 48) ______ C) Coconut oil D) Peanut butter

A) Whole milk B) Sunflower seeds Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

49)

Bloom's : 2. Understand Topic : Sterols Topic : Triglycerides Gradable : automatic

In the body, fat ______. 49) ______ A) is necessary for the absorption of dietary fiber B) provides energy C) stimulates the production of vitamins and minerals

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

D) speeds up chemical reactions

Topic : Nutrient functions Accessibility : Keyboard Navigation Gradable : automatic

50) Having _____ increases a person's risk of cardiovascular disease (CVD). 50) ______

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D) a low blood level of C-reactive protein

51)

including key risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

A chylomicron is the largest and most dense _____. 51) ______ C) phospholipid D) lipoprotein

A) LDL B) VLDL Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Gradable : automatic

52) Which of the following substances is an omega-3 fatty acid? 52) ______ A) Beta-hydroxybutyric acid B) Alpha-linolenic acid Question Details

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C) Pentanoic acid D) Oleic acid Bloom's : 1. Remember Section : 6.01a Fatty Acids and

Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Learning Objective : 6.01.03 Explain the difference between a saturated

53)

and an unsaturated fatty acid Topic : Essential fatty acids Gradable : automatic

Most lipid digestion occurs in the ______. 53) ______ C) large intestine D) small intestine

A) stomach B) pancreas Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

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C) Corn oil D) Partially hydrogenated oils Section : 6.01b Cholesterol Topic : Sterols Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

55) Rodrigo is making pancake batter. When he added corn oil, fat-free milk, baking powder, and salt together, the oil and milk separated into two layers. To make a mixture that doesn't separate into oily and watery components, he should

add _____ and stir the ingredients together.

55) ______ C) eggs D) sugar

A) juice B) cream Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply

Section : 6.01c What Are Phospholipids? Topic : Phospholipids Gradable : automatic

56) Mike has plaque in an artery in his right leg, which is a sign of ______. 56) ______ A) peripheral vascular disease B) sleep apnea Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cardiovascular disease Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.01 Define all of the key terms in this module. Learning Objective : 6.03.02 Explain the process of atherosclerosis, and

C) angina D) stroke describe how the condition c Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

57) Paisley recorded her food intake for a week Version 1

and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average daily saturated fat intake was 10% of total calories; her average daily unsaturated fat intake was 35% of total calories; and her average daily cholesterol intake

was 250 mg. Based on this information, her total fat intake is _____ the Acceptable Macronutrient Distribution Range.

57) ______ A) within B) above C) More information about her omega-6 fatty acid Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

intake is needed to answer this question. D) below Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

58) Which of the following foods is a naturally rich source of monounsaturated fatty acids? 58) ______ A) Butter fat B) Canola oil

C) Coconut oil D) Corn oil

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59) Which of the following foods naturally contains cholesterol? 59) ______ C) Broccoli D) Chicken

A) Peanuts B) Oranges Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 6.01b Cholesterol

Topic : Sterols Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

60) Which of the following substances can interfere with the recycling of bile salts in the intestinal tract? 60) ______ A) Vitamin C B) Soluble fiber Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo Topic : Digestion, absorption, and transport

C) Fatty acids D) Mineral water Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Section : 6.02c What Happens to the Unused Bile Salts? Gradable : automatic

61) Which of the following substances is an omega-3 fatty acid?

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61) ______ C) Betahydroxybutyric acid D) Oleic acid

A) Linoleic acid B) Docosahexaenoic acid

62) Since 2018, food manufacturers haven't been allowed to use partially hydrogenated oils in foods. Before then, why

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Topic : Essential fatty acids Gradable : automatic

were these substances used in foods?

62) ______ A) They were rich sources of essential omega-3 fatty acids. B) They were less likely to become rancid than other

C) They functioned as emulsifiers. D) They were rich sources of micronutrients.

oils. Question Details Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 2. Understand Learning Objective : 6.01.06 Identify sources of trans fats and explain

why partially hydrogenated oi Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes Gradable : automatic

63) Which of the following foods is a naturally rich source of omega-3 fatty acids? 63) ______ A) Turkey Version 1

B) Bread C) Shrimp 35

D) Ham

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64)

A baby's body needs essential fatty acids _______. 64) ______ D) for maintaining fluid balance

A) to make proteins B) to form glycogen C) for nervous system system development Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

65) Carlos would like to follow recommendations that would reduce his risk of cardiovascular disease (CVD). Based

Accessibility : Keyboard Navigation Topic : Essential fatty acids Gradable : automatic

on this information, Carlos should ______.

65) ______ A) smoke no more than a pack of cigarettes daily B) reduce his intake of soluble fiber C) consume more saturated fat Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cardiovascular disease

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D) become more physically active

Section : 6.03b Risk Factors for Atherosclerosis Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key

risk factors, Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD

Gradable : automatic

66) Which of the following foods is a rich source of lecithin? 66) ______ C) Organic sweet A) Fat-free milk B) Egg yolk

potato D) Ripe tomato

Activity Type : New Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

67) Body fat can act like a cushion that protects tissues and organs from being damaged by blows and falls. 67) ______ ⊚ ⊚

true false

Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Nutrient functions

Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Gradable : automatic

68)

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Addison loves to

cook, but she's concerned about the effects that certain dietary lipids may have on her health. She wants to prepare foods with fats and oils that are naturally low in trans fats and saturated fatty acids, and high in monounsaturated fatty acids.

Based on this information, which of the following foods should she select?

68) ______ C) Butter fat D) Cocoa butter

A) Coconut oil B) Olive oil

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Triglycerides

69)

Which of the following statements is true? 69) ______

A) Your body can make alpha-linolenic acid and linoleic acid. B) Trans fatty acids are a by-product of the emulsification process.

C) Phospholipids are partially water soluble. D) Your body is unable to make cholesterol.

Question Details Bloom's : 1. Remember Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

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70) Libby was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, she had to live in a special unit of the university hospital. She could only eat the synthetic formula diet that was provided by the scientists who were in charge of the study. The formula contained vitamins, minerals, coconut oil, egg protein, purified water, and potato starch. Within a few weeks, Libby's hair began to fall out and

she developed patches of scaly skin on her arms and legs. When _______ were added to her formula, the signs of the nutritional deficiency disappeared.

70) ______ D) alpha-linolenic and linoleic acids

A) cholesterol and glucose B) chylomicrons and B vitamins C) bile salts and nucleic acids Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

Bloom's : 3. Apply Topic : Essential fatty acids Gradable : automatic

71) Maria usually consumes about 2000 kcal/day. On average, her fat intake is approximately 35 g/day. Based on this information, which of the following statements describes Maria's diet? 71) ______ A) Maria's fat intake meets the RDA for lipids. B) Maria's fat intake is lower than the AMDR. C) Maria's fat intake is too high. Question Details Accessibility : Keyboard Navigation Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

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D) Maria's fat intake is within the AI.

Topic : Cardiovascular disease Topic : Nutrition computations Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD

Bloom's : 4. Analyze Gradable : automatic

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72) Franklin wants to increase his intake of omega-3 fatty acids, so he should choose foods that contain _______. 72) ______ C) sulfuric acid D) oleic acid

A) linoleic acid B) alpha-linolenic acid Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

73)

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Essential fatty acids Gradable : automatic

In the body, certain lipids are needed to _______. 73) ______ D) absorb dietary A) produce micronutrients B) break down enzymes C) make cell membranes

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

fiber

Topic : Lipids Topic : Nutrient functions Accessibility : Keyboard Navigation Gradable : automatic

74) Which of the following foods is the richest source of saturated fat? 74) ______

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C) Palm oil D) Chicken fat

A) Cocoa butter B) Olive oil Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

75) Which of the following practices is known to increase a person's risk of cardiovascular disease (CVD)? 75) ______ A) Avoiding exposure to tobacco smoke B) Taking dietary supplements that contain vitamin K C) Consuming high amounts of saturated fat

Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

76)

D) Replacing polyunsaturated fats with monounsaturated fats

_____ are a major end product of fat digestion. 76) ______ A) Bile salts B) Micelles

Question Details Bloom's : 1. Remember

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C) Oxidized lipoproteins D) Monoglycerides Topic : Lipids Accessibility : Keyboard Navigation

Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids

77) fat?

Section : 6.02d What Happens to Excess Fat That You Eat? Gradable : automatic

Which of the following foods naturally contains trans 77) ______ C) Ripe avocado D) Hamburger

A) Olive oil B) Tomato sauce

patty

Topic : Triglycerides Learning Objective : 6.01.06 Identify sources of trans fats and explain why partially hydrogenated oi Gradable : automatic

78) Which of the following foods is a naturally rich source of monounsaturated fatty acids? 78) ______ A) Beef fat B) Avocado Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation

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C) Cocoa butter D) Soybean oil Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

79) Which of the following foods contains a higher percentage of monounsaturated fatty acids than saturated fatty acids? 79) ______ C) Peanut oil D) Palm oil

A) Cocoa butter B) Beef fat

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation

80) Which of the following foods is a rich source of lecithin? 80) ______ A) Chinese cabbage B) Raw carrots Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids

C) Peanut butter D) Green apples Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

81) Which of the following foods is the richest source of saturated fat? 81) ______ Version 1

C) Chicken fat D) Coconut oil

A) Palm oil B) Butter fat Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Triglycerides Gradable : automatic

82) Which of the following foods is a naturally rich source of polyunsaturated fatty acids? 82) ______ C) Broccoli D) Coconut oil

A) Roast beef B) Sunflower oil (high linoleic)

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

83) Artie has atherosclerosis within his brain. Based on this information, he has high risk of ______. 83) ______ A) type 1 diabetes B) stroke Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

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C) brain tumors D) angina Section : 6.03a The Road to Cardiovascular Disease (CVD) Topic : Cardiovascular disease Learning Objective : 6.03.01

Define all of the key terms in this module. Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors,

Gradable : automatic

84) Lucinda usually consumes about 1800 kcal/day. On average, her fat intake is approximately 80 g/day. Based on

this information, Lucinda's _____.

84) ______ A) diet doesn't supply enough essential fatty acids B) fat intake meets the RDA for essential fatty acids C) diet contains too much fat

D) fat intake is within the AMDR

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85) Which of the following characteristics is a known risk factor for the development of cardiovascular disease (CVD)? 85) ______ C) Increasing age D) Vitamin C deficiency

A) High intake of soluble fiber B) Low intake of trans fat

Learning Objective : 6.03.03 List major risk factors for atherosclerosis, including key risk factors, Gradable : automatic

86) Manny consumes approximately 2700 kcal/day. According to recommendations of the Dietary Guidelines, he should limit his saturated fat intake to fewer than ____ kcal/day. 86) ______ C) 350 D) 170

Topic : Dietary guidelines Topic : Nutrition computations Bloom's : 4. Analyze Gradable : automatic

87)

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Carter wants to 48

lower his blood cholesterol level. Based on this information, he should limit his intake of _______. 87) ______ C) whole-grain products D) nuts and seeds

A) fruit juices B) butter and beef

Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

88)

Chylomicrons transport _______. 88) ______ A) vitamin C B) bile

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Sterols Section : 6.02b Absorbing and Transporting Fat and Cholesterol Learning Objective : 6.02.01 Define all of the key terms in this module. Learning Objective : 6.02.02 Describe what happens to the fat and

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C) iron D) cholesterol cholesterol in food as they undergo Learning Objective : 6.02.03 Describe the function of a chylomicron. Topic : Lipoproteins Gradable : automatic

89) ______ C) Fresh peach D) Whole milk

A) Safflower oil (high linoleic) B) Ground beef

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Topic : Triglycerides

90) Which of the following foods is the richest source of saturated fat? 90) ______ C) Sunflower oil D) Pork fat

A) Grapeseed oil B) Chicken fat

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

91) Kevin's total blood cholesterol level is 225 mg/dl, and his HDL cholesterol level is 35 mg/dl. According to this information, ______. 91) ______ A) Kevin needs to eat more solid fats to help reduce his HDL cholesterol level B) Kevin needs to reduce his HDL cholesterol and total cholesterol levels to under 50 mg/dl to lower his risk of Version 1

heart disease C) Kevin has an increased risk of atherosclerosis because his total blood cholesterol 50

level is too low. D) Kevin has an increased risk CVD because his HDL and total blood cholesterol levels aren't within healthy ranges

including key risk factors, Section : 6.03d Assessing Your Risk of Atherosclerosis Bloom's : 5. Evaluate Gradable : automatic

92) Which of the following foods is a rich source of lecithin? 92) ______ A) Green beans B) Ripe avocado

C) Wheat germ D) Brown rice

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids? Topic : Phospholipids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

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93) Belle recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average fat intake was _____ of total calories each day, which

is within the Acceptable Macronutrient Distribution Range.

93) ______ C) 17% D) 33%

94)

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Gradable : automatic

Which of the following statements is true? 94) ______

A) A saturated fatty acid has one double bond between carbons in the hydrocarbon chain. B) A polyunsaturated fatty acid has two or more double bonds between carbons in the hydrocarbon chain. C) A triglyceride has three fatty acids attached to a

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Topic : Lipids Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Section : 6.01c What Are Phospholipids?

Version 1

cholesterol "backbone" molecule. D) A saturated fat has a triple bond between two carbons in the hydrocarbon chain. Topic : Phospholipids Topic : Triglycerides Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

95) Which of the following lipoproteins contains the highest percentage of cholesterol? 95) ______ C) VLDL D) HDL

A) Chylomicron B) LDL Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 6.03a The Road to Cardiovascular Disease (CVD) Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions

96) Chase is a 22-year-old college student. On average, he consumes 3250 kcal per day. According to recommendations of the Dietary Guidelines, Chase's saturated fat intake should

that can reduce your risk of Topic : Cardiovascular disease Topic : Lipoproteins Gradable : automatic

be fewer than _____ kcal per day.

96) ______ A) 325 B) 270 Question Details Accessibility : Keyboard Navigation Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease Section : 6.03e Recommendations for Fat and Cholesterol Intakes

C) 138 D) 413 Topic : Dietary guidelines Topic : Nutrition computations Bloom's : 4. Analyze Gradable : automatic

97) A group of scientists are designing a clinical study to investigate the effects of cholesterol deficiency in humans. For Version 1

the duration of the 8-week study, the adult subjects will have to live in a special research unit of a hospital. The only food the subjects can consume is a man-made formula that contains all known nutrients, except cholesterol. Based on this

information, you would expect ______.

97) ______ A) about 50% of the subjects to show signs and symptoms of a cholesterol deficiency during the entire study B) about 20% of the subjects to show signs and symptoms of a cholesterol deficiency within the first week of participating in the study C) 100% of the subjects to show signs and symptoms

Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Topic : Lipids Accessibility : Keyboard Navigation

98) When he prepares food, Wilson wants to use a product that is a rich source of unsaturated fat and contains little or no trans fat. Based on this information, which of the following

of cholesterol deficiency within the first 3 weeks of participating in the study D) none of the subjects to show signs and symptoms of a cholesterol deficiency during the entire study Bloom's : 3. Apply Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

fats or oils should he select?

98) ______ A) Partially hydrogenated oil B) Corn oil Question Details Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Topic : Triglycerides

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C) Unsalted butter D) Coconut oil Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

99)

_____ is an essential nutrient. 99) ______ C) Linoleic acid D) Lecithin

A) Oleic acid B) Bile salt Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

100) Martha wants to follow the Dietary Guidelines recommendations for saturated fat intake. She currently consumes a diet that supplies 2400 kcal per day. To meet the recommendations of the Dietary Guidelines, she should limit

Learning Objective : 6.01.01 Define all of the key terms in this module. Topic : Essential fatty acids Gradable : automatic

her saturated fat intake to less than ____ grams per day.

100) ______ C) 27 D) 40

A) 20 B) 30 Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of

101)

Section : 6.03e Recommendations for Fat and Cholesterol Intakes Topic : Dietary guidelines Topic : Nutrition computations Gradable : automatic

Which of the following foods contains cholesterol? 101) ______ A) Potato

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B) Beans C) Butter

D) Banana

Question Details Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation

102)

Bloom's : 2. Understand Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

Lecithin is a type of fatty acid. 102) ______ ⊚ ⊚

true false

Section : 6.01c What Are Phospholipids? Topic : Phospholipids Activity Type : New Gradable : automatic

103) Two-month-old Brittany's diet lacks alpha-linolenic and linoleic acids. Based on this information, Brittany's body isn't _____. 103) ______ A) digesting fiber properly B) making bile salts C) burning fat for energy

D) growing properly

Accessibility : Keyboard Question Details Section : 6.01a Fatty Acids and Triglycerides Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou

Version 1

Navigation Bloom's : 2. Understand Topic : Essential fatty acids Gradable : automatic

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104) Boris has a disease that interferes with the production of lipase in his pancreas. A major sign of this disease is (are) _______. 104) ______ C) anemia D) stomach ulcers

A) fatty stools B) scurvy Question Details Topic : Lipids Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.02.02 Describe what happens to the fat and cholesterol in food as they undergo

105)

Topic : Digestion, absorption, and transport Section : 6.02a Digesting Lipids Gradable : automatic

Most lipids have ______ in their chemical structures. 105) ______ A) glucose molecules B) fatty acids

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C) nitrogen atoms D) phospholipid units Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

106) ______ A) use stick margarine instead of olive oil B) eat less fatty fish such as tuna and salmon C) learn relaxation techniques to manage his Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 6.03.05 Discuss dietary and other lifestyle actions that can reduce your risk of Topic : Cardiovascular disease

emotional stress level D) eat more foods that are sources of solid fat Section : 6.03b Risk Factors for Atherosclerosis Section : 6.03c Reducing Your Risk of Atherosclerosis and CVD Gradable : automatic

107) Which of the following foods is a naturally rich source of polyunsaturated fatty acids? 107) ______ C) Grapeseed oil D) Chicken fat

A) Olive oil B) Coconut oil

Learning Objective : 6.01.04 Identify foods that are rich sources of saturated fat, monounsaturated f Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

108) Which of the following foods is a source of cholesterol? 108) ______ A) Pork loin B) Corn syrup

C) Organic carrots D) Rolled oats Question Details

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Learning Objective : 6.01.02 Identify the major lipids in your diet as well as their primary food sou Accessibility : Keyboard Navigation Bloom's : 2. Understand

Section : 6.01b Cholesterol Topic : Sterols Gradable : automatic

109) A scientist has found an organic compound in food that has 22 carbons bonded together, forming a chain. All of the carbon atoms in the chain are connected to each other by single bonds. Based on this information, the compound is a (an) _____ fatty acid. 109) ______ A) polyunsaturated B) essential

C) monounsaturated D) saturated

Question Details Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Learning Objective : 6.01.01 Define all of the key terms in this module. Bloom's : 3. Apply Topic : Triglycerides Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

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110) Which of the following foods is the richest source of saturated fat? 110) ______ C) Pork fat D) Peanut oil

A) Olive oil B) Beef fat

Learning Objective : 6.01.03 Explain the difference between a saturated and an unsaturated fatty acid Gradable : automatic

Question Details Bloom's : 1. Remember Section : 6.01a Fatty Acids and Triglycerides Accessibility : Keyboard Navigation Topic : Triglycerides

111) acid.

Chemists classify linoleic acid as an omega-3 fatty 111) ______ ⊚ ⊚

true false

Topic : Essential fatty acids Learning Objective : 6.01.05 Identify the two essential fatty acids and foods that are rich sources o Gradable : automatic

Answer Key Test name: Schiff3e_TB_Unit Version 1

06 1) B 2) A 3) C 4) C According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten percent of 3300 kcal is 330 kcal (3300 kcal X 0.10). Each gram of fat supplies 9 kcal, so

divide 330 kcal by 9 kcal/gram, which is about 37 grams.

5) B 6) C 7) A 8) A 9) D 10) B 11) C 12) A 13) D 14) B 15) A 16) C Version 1

17) A 18) C 19) C 20) D 21) B 22) D 23) B 24) A 25) A 26) A 27) C 28) D 29) TRUE 30) A 31) D 32) B 33) D 34) A 35) C According to the Dietary Guidelines, adults should limit their daily saturated fat intake to Version 1

less than 10% of their total calories. 63

Ten percent of 3400 kcal is 340 kcal (3400 kcal X 0.10). Each gram of fat supplies 9 kcal, so divide 340 kcal by 9 kcal/gram, which is about 38 grams. 36) B 37) D 38) B 39) A According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten

percent of 2900 kcal is 290 kcal (2900 kcal X 0.10). 40) A 41) B 42) A 43) C 44) C 45) C 46) A 47) A 48) A 49) B 50) C

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51) D 52) B 53) D 54) C 55) C 56) A 57) B 58) B 59) D 60) B 61) B 62) B 63) C 64) C 65) D 66) B 67) TRUE 68) B 69) C 70) D 71) B Version 1

Maria consumes 2000 kcal per day, and her fat intake is 35 g per day. Each gram of fat supplies 9 kcal, so multiply 35 g by 9 kcal to obtain the number of kcal (35 g of fat supplies 315 kcal). To determine whether this number of kcal is within the Acceptable Macronutrient Distribution Range (AMDR) for fat (20 to 35% of total kcal), take 315 kcal and divide by 2000 kcal (her total energy intake), which is about 0.16. To convert 0.16 to a percent, move the decimal point two places to the right, drop

the point and replace it with a percent symbol (16%). Thus, her percentage of calories that are supplied by fat is 16%, which is lower than the AMDR.

72) B 73) C 74) A 75) C 76) D 77) D 78) B 79) C 80) C 81) D 82) B 83) B 84) C Version 1

Lucinda consumes 1800 kcal per day, and her fat intake is 80 g per day. Each gram of fat supplies 9 kcal, so multiply 80 g by 9 kcal to obtain the number of kcal (80 g of fat supplies 720 kcal). To determine whether this number of kcal is within the Acceptable Macronutrient Distribution Range (AMDR) for fat (20 to 35% of total kcal), take 720 kcal and divide by 1800 kcal (her total energy intake), which equals 0.40. To convert 0.40 to a percent, move the decimal point two places to the

right, drop the point and replace it with a percent symbol (40%). Thus, her percentage of calories that are supplied by fat is 40%, which is higher than the AMDR. 85) C 86) B 87) B 88) D 89) A 90) D 91) D 92) C 93) D 94) B 95) B 96) A 97) D

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98) B 99) C 100) C According to the Dietary Guidelines, adults should limit their daily saturated fat intake to less than 10% of their total calories. Ten percent of 2400 kcal is 240 kcal (2400 kcal X 0.10). Each gram of fat supplies 9 kcal, so

divide 240 kcal by 9 kcal/gram to obtain approximately 27 grams. 101) C 102) FALSE 103) D 104) A 105) B 106) C 107) C 108) A 109) D 110) B 111) FALSE

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In the stomach, _____ participate in the chemical

digestion of protein.

1) ______ D) gastric lipase and mucus

A) bile and urea B) hydrochloric acid and pepsin C) ammonia and salivary amylase Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they

undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

2) Lenana is an active 9-year-old who is highly allergic to shellfish. While attending a wedding party, she accidentally ate some cooked shrimp, and she rapidly developed _____ as a result. 2) ______ A) toxic gallstones B) peristaltic failure C) swollen, itchy lips

D) acute constipation

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Section : 7.05c What’s a Food Allergy? Learning Objective : 7.05.04 Explain the cause of a food allergy, identify foods that are most likely Topic : Food allergies and intolerances Gradable : automatic

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3) Carson is a vegan. To avoid developing a serious nutritional deficiency, he needs to include a source of ______ in his diet. 3) ______ C) vitamin B-12 D) magnesium

A) fiber B) folate Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module.

4) You would like to bake a special birthday cake for a friend who has celiac disease. The original cake recipe is made with whole eggs, wheat flour, milk, sugar, vanilla, and butter. To make a cake that is safe for your friend to consume,

Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

you plan to substitute ______ for the ______ in the recipe.

4) ______ A) margarine; butter B) water; milk

C) aspartame; sugar D) cornmeal; flour

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food allergies and intolerances Section : 7.05d What’s Gluten? Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

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5) While on a road trip, you and your vegan friend stop to get gas at a convenience store. You're not hungry, but your friend wants a snack that's high in protein and low in saturated fat. Based on this information, which of the following foods did he buy? 5) ______ C) Beef jerky D) Soy nuts

A) Banana chips B) Cheese sticks Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Section : 7.04a Vegetarianism Learning Objective : 7.03.03 Explain the difference between a high-

quality protein and a low-quality Learning Objective : 7.04.01 Define all of the key terms in this module. Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

6) The typical vegetarian diet supplies high amounts of _______. 6) ______ A) vitamin C B) omega-3 fatty acids Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism.

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C) vitamin B-12 D) saturated fat Section : 7.04b Is Vegetarianism a Healthy Lifestyle? Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets. Gradable : automatic

7) Samantha is a lactovegetarian. Which of the following foods does she consume? 7) ______ C) Chicken D) Milk

A) Fish B) Eggs Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module.

Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

8) When combined, which of the following groups of foods forms a complementary protein dish? 8) ______ A) Iceberg lettuce, carrots, and tomatoes B) Peanut butter, whole-wheat bread, and sesame

D) Peaches, bananas, and apricots

seeds C) Sesame, sunflower, and pumpkin seeds Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Learning Objective : 7.03.02 Identify foods that are legumes. Topic : Plant-based diets Bloom's : 5. Evaluate

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Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

9) Karin is a healthy 23-year-old college student. She usually consumes about 1900 kcal per day. According to

AMDR guidelines, her range of protein intake is _____kcal per day.

9) ______ C) 190 to 665 D) 280 to 980

A) 210 to 735 B) 720 to 1400

Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Nutrition computations Section : 7.05a Excess Protein Intakes

10) Which of the following menu items substitutes for meat because it provides adequate amounts of all essential amino acids? 10) ______ A) Whole-grain bagel with cream cheese B) Toasted cheese sandwich C) Steamed broccoli with rice Question Details Topic : Proteins Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Section : 7.06b Where's the Meat?

11)

D) Fresh pecans dipped in maple syrup

Learning Objective : 7.06.03 Plan meatless meals that supply all essential amino acids. Gradable : automatic

Which of the following foods is a legume? 11) ______

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C) Carrots D) Beans

A) Peaches B) Squash Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.03a Protein Quality Learning Objective : 7.03.01 Define all of the key terms in this module.

Learning Objective : 7.03.02 Identify foods that are legumes. Topic : Plant-based diets Gradable : automatic

12) Which of the following foods is a high-protein snack that can replace a snack that contains animal proteins? 12) ______ A) Banana B) Watermelon

C) Soy milk D) Pretzels

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality Topic : Plant-based diets Learning Objective : 7.03.03 Explain the difference between a highquality protein and a low-quality Gradable : automatic

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13) Luis is a healthy 23-year-old male who isn't an athlete. Luis is 6' 3" and weighs 235 pounds. Based on this information, his RDA for protein is about ____ grams. 13) ______ C) 86 D) 96

A) 90 B) 80 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

14) Which of the following substances participates in the digestion of proteins? 14) ______ A) Bile B) Lipase Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they

C) Pepsin D) Amylase undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

15) A team of food scientists wants to develop a nutritionally complete Version 1

formula for newborns that replaces human milk. To support normal infant development, the formula must have ______ as an ingredient. 15) ______ C) alanine D) glutamic acid

A) aspartic acid B) methionine

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Bloom's : 3. Apply

16) You would like to serve tacos for a friend who has celiac disease. To make the tacos, you need cooked chicken; canned salsa made with tomatoes, onions, and peppers; leaf lettuce; shredded Cheddar cheese; and flour tortillas. Based

on this information, how can you make the tacos safe for your friend to eat?

16) ______ A) Replace the flour tortillas with cornmeal tortillas. B) Replace the leaf lettuce with baby spinach leaves. C) Use shredded mozzarella cheese instead of Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

Cheddar cheese. D) Use homemade salsa instead of canned salsa. Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

17) A team of food scientists wants to develop

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a nutritionally complete formula for newborns that replaces human milk. To support normal infant development, the

formula must have ______ as an ingredient.

17) ______ C) glutamic acid D) tryptophan

A) aspartic acid B) alanine

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Bloom's : 3. Apply

18) Wesley is a healthy 20-year-old college student. He usually consumes about 2800 kcal per day. According to AMDR guidelines, his range of protein intake is _____kcal per day. 18) ______ A) 720 to 1080 B) 280 to 980 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Nutrition computations Section : 7.05a Excess Protein Intakes

19) While on a road trip, you and your vegan friend stop to get gas at a convenience store. You're not hungry, but your friend wants a snack that's high in protein and healthy fats, but it's not from an animal. Based on this information, which

C) 450 to 900 D) 180 to 630 Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

of the following foods did he buy?

19) ______ Version 1

D) Corn chips with nacho sauce

A) Potato chips B) Peanut butter crackers C) Fruit-flavored yogurt Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Section : 7.04a Vegetarianism Learning Objective : 7.03.03 Explain the difference between a high-

20) Oma is 22 years of age. She usually consumes about 1900 kcal per day. According to AMDR guidelines, protein

should comprise ____% of her total energy intake.

20) ______ C) 40 to 65 D) 20 to 45

A) 10 to 35 B) 30 to 55 Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.02.04 Describe what happens to excess amino

21) Jafari has a disease that causes her kidneys to eliminate protein in her urine. A sign of this disease is edema.

acids. Section : 7.02d How Much Protein Do You Need? Gradable : automatic

Based on this information, Jafari has ______.

21) ______ lysine A) decreased fatty acid production B) fluid accumulating in her tissues C) lower than normal production of phenylalanine and

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D) increased absorption of vitamin A

Question Details Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body. Topic : Proteins Accessibility : Keyboard Navigation

22)

Learning Objective : 7.01.01 Define all of the key terms in this module. Topic : Nutrient functions Gradable : automatic

Which of the following statements is true? 22) ______

A) Your body uses excess dietary protein to form the antibodies that cause infections. B) Collagen and fibrin are examples of transport proteins.

Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

C) Structural proteins include keratin. D) Proteins are your cells' primary energy source. Topic : Proteins Accessibility : Keyboard Navigation Topic : Nutrient functions Gradable : automatic

23) Which of the following foods is naturally a rich source of high-quality protein? 23) ______ A) Lettuce B) Grapes Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality

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C) Salmon D) Margarine Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

24)

DNA contains ______. 24) ______ D) protective antibodies

A) instructions for making proteins B) essential fatty acids C) sources of ATP energy Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 7.02b Using Amino Acids to Build Proteins Learning Objective : 7.02.01 Define all of the key terms in this module. Learning Objective : 7.02.03 Explain how cells make proteins.

25)

Topic : Protein synthesis and organization Gradable : automatic

_____ is an essential amino acid. 25) ______ A) Alanine B) Aspartic acid

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

C) Lysine D) Serine Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

26) If you have the storage space, buying large quantities of packaged foods from "bulk" food stores can be a good way to save money. 26) ______

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⊚

true

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Nutrition computations Learning Objective : 7.06.01 List at least three ways how you can reduce

27) Barry is a healthy 20-year-old man who isn't an athlete. Barry weighs 70 kg. Based on this information, his

false

your weekly food costs. Section : 7.06a Where and What You Buy Gradable : automatic

RDA for protein is _____ grams.

27) ______ A) 56 B) 46

C) 40 D) 30

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

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28)

_____ is an essential amino acid. 28) ______ C) Asparagine D) Threonine

A) Alanine B) Serine

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

29) Human hair is made up of structural protein called collagen. 29) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

Topic : Proteins Accessibility : Keyboard Navigation Activity Type : New Gradable : automatic

30) Fred is a lactovegetarian. Which of the following foods does he eat? 30) ______ B) Cheese A) Fish

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C) Eggs D) Chicken

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Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module.

Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

31) Dexter is an active 7-year-old who is highly allergic to peanuts. While attending a classroom party, he was accidentally exposed to peanuts, and he rapidly developed _____ as a result. 31) ______ D) irritable bowel syndrome

A) intestinal ulcers B) gastroesophageal reflux disorder C) anaphylactic shock Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.05c What’s a Food Allergy? Learning Objective : 7.05.04 Explain the cause of a food allergy, identify

foods that are most likely Topic : Food allergies and intolerances Gradable : automatic

32) The typical vegan diet supplies high amounts of _______. 32) ______ A) vitamin B-12 B) cholesterol Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

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C) folate D) saturated fat Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.02 Distinguish among the various

types of vegetarianism. Section : 7.04b Is Vegetarianism a Healthy Lifestyle? Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets.

33)

Gradable : automatic

A protein _______. 33) ______ A) supplies about 6 kcal/gram B) is made up of hundreds of glucose molecules C) contains nitrogen, hydrogen, carbon, and oxygen

molecules D) is an essential nutrient that has a variety of functions in the body Learning Objective : 7.01.03 Identify the basic structural unit of proteins. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

34) Which of the following foods are not usually associated with food allergy? 34) ______ A) Wheat and shellfish B) Carrots and celery C) Peanuts and other nuts Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.05c What’s a Food Allergy? Learning Objective : 7.05.04 Explain the cause of a food allergy, identify

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D) Fish and shellfish

foods that are most likely Topic : Food allergies and intolerances Gradable : automatic

35) In the United States, protein deficiency is quite common, especially among pregnant women and young children. 35) ______ ⊚ ⊚

true false Learning Objective : 7.05.03 Identify people who have a high risk of protein deficiency. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Section : 7.05b Protein Deficiency

36) Which of the following substances are the end products of protein digestion? 36) ______ C) Amino acids D) Carbon skeletons

A) Ammonia molecules B) R-groups

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they

undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

37) A person suffering from celiac disease must avoid eating foods that contain _______. 37) ______ A) glucagon Version 1

B) gluten C) glutamic acid

D) glutamine

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Topic : Food allergies and intolerances Section : 7.05d What’s Gluten? Learning Objective : 7.05.05 Explain what causes celiac disease, identify

foods that a person with ce Learning Objective : 7.05.01 Define all of the key terms in this module. Gradable : automatic

38) Which of the following menu items contains complementary protein? 38) ______ jelly A) Kidney beans mixed with green beans and fresh tomatoes B) Peanut butter spread on raw apple slices C) Whole-wheat crackers spread with butter and grape Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Learning Objective : 7.03.03 Explain the difference between a high-

D) Pita bread dipped in mashed chickpeas quality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

39) Benjamin is a healthy 21-year-old college student who isn't an athlete. Benjamin is 5' 8" and weighs 160 pounds. Based on this information, his RDA for protein is about _____ grams. 39) ______

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C) 81 D) 58

A) 64 B) 128 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

40) Which of the following substances participates in the digestion of proteins? 40) ______ C) Gastric lipase D) Urea

A) Hydrochloric acid B) Salivary amylase Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they

41) Timothy is 7 years of age. Recently, he's complained that his stomach hurt, especially after eating meals and snacks. He's also experienced weight loss and chronic diarrhea. His parents noticed that he could eat dairy foods, fruits, and vegetables without developing any intestinal problems, but he'd get a "tummy ache" soon after eating

undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

sandwiches, crackers, or pancakes. Based on this information, Timothy's parents should have him tested for _______.

41) ______ A) celiac disease

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B) sulfite sensitivity

C) colon cancer D) lactose intolerance

foods that a person with ce Learning Objective : 7.05.01 Define all of the key terms in this module. Gradable : automatic

42) Isabella is a healthy 24-year-old female who isn't an athlete. She is 5' 7" and weighs 152 pounds. Based on this information, her RDA for protein is about _____ grams. 42) ______ C) 51 D) 53

A) 55 B) 57 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

43) A scientist discovers a chemical that's a chain of a hundred amino acids. Each amino acid is connected to the other by a _______. 43) ______ A) monoglyceride molecule B) double bond

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C) peptide bond D) phospholipid molecule

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.02.01 Define all of the key terms in this module. Learning Objective : 7.02.03 Explain how cells make proteins. Section : 7.02a Protein Digestion and Absorption Gradable : automatic

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44) Plant-based diets, especially vegan diets, may not supply enough ______ to meet a child's needs. 44) ______ C) fiber D) vitamin C

A) energy B) magnesium Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.02 Distinguish among the various types of

vegetarianism. Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets. Gradable : automatic

45) Jackson is a healthy 25-year-old college student. He usually consumes about 2400 kcal per day. According to AMDR guidelines, his range of protein intake is _____kcal per day. 45) ______ A) 240 to 840 B) 720 to 1400

C) 140 to 630 D) 280 to 980

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Nutrition computations Section : 7.05a Excess Protein Intakes Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

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46) Marta is a healthy 22-year-old woman who isn't an athlete. Marta weighs 125 pounds. Based on this information,

her RDA for protein is _____ grams.

46) ______ C) 45 D) 56

A) 48 B) 58 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

47) Evan is a healthy 24-year-old male who isn't an athlete. He is 6' 2" and weighs 200 pounds. Based on this information, his RDA for protein is approximately _____ grams. 47) ______ A) 95 B) 73

C) 67 D) 100

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48) Ashanti has African ancestry. Her DNA contains a single mutation that provides incorrect instructions for the production of hemoglobin. Based on this information, Ashanti has ______. 48) ______ C) kidney stones D) celiac disease

A) sickle-cell anemia B) protein-calorie malnutrition Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02b Using Amino Acids to Build Proteins Bloom's : 3. Apply Learning Objective : 7.02.01 Define all of the key terms in this module. Learning Objective : 7.02.03 Explain how cells make proteins.

Topic : Protein synthesis and organization Topic : Metabolism Gradable : automatic

49) You are planning a party for a group of friends. Which of the following foods can you serve to everyone at the party without having to worry about your friend who has celiac disease? 49) ______ A) Whole-wheat crackers B) Pizza rolls Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

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C) Cherry pie D) Fruit salad Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

50) You are planning a party for a group of friends. Which of the following foods can you serve to everyone at the party

without having to worry about your friend who has celiac disease?

50) ______ C) Whole-wheat crackers D) Apple pie

A) Rice pudding B) Chocolate-chip cookies

Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

51) Sarah is a vegan. Which of the following foods does she eat? 51) ______ A) Eggs B) Milk Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module.

52) A team of food scientists wants to develop a nutritionally complete formula diet for newborns that replaces human milk. To support normal infant development, the

C) Tofu D) Cheese Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

formula must have _____ as an ingredient. 52) ______

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C) mucin D) serine

A) alanine B) threonine

Bloom's : 3. Apply Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Activity Type : New

53) Which of the following foods is a high-protein snack that can replace a snack that contains animal proteins? 53) ______ A) American cheese B) Edamame (soybeans)

C) Carrots D) Watermelon

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54) Which of the following foods is naturally a rich source of high-quality protein? 54) ______ C) Whole-grain crackers D) Green pepper

A) Whole milk B) Fruit salad

Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality

55)

Proteins _______. 55) ______ A) provide about 4 kcal/gram B) have fatty acids in their chemical structures C) are comprised of long chains of hydrogen

Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

molecules D) are the body's primary energy source Topic : Proteins Accessibility : Keyboard Navigation Gradable : automatic

56) You would like to bake a special pudding for a friend who has celiac disease. The original pudding recipe is made Version 1

with whole eggs, wheat flour, fat-free milk, brown sugar, vanilla, and unsalted butter. To make pudding that is safe for your friend to consume, you plan to substitute ______ for the ______ in the recipe. 56) ______ D) safflower oil; unsalted butter

A) honey; brown sugar B) corn starch; wheat flour C) apple juice; fat-free milk

Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

57) In the United States, college students who live off campus have a higher than average risk of protein deficiency. 57) ______ ⊚ ⊚

true false

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Section : 7.05b Protein Deficiency

Learning Objective : 7.05.03 Identify people who have a high risk of protein deficiency. Gradable : automatic

58) The "carbon skeleton" of an amino acid has the ______ attached to the anchor carbon atom. 58) ______

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D) acid group and the R-group

A) amino group and an ammonia molecule B) amino group and the R-group C) acid group and a sulfur atom

Learning Objective : 7.01.03 Identify the basic structural unit of proteins. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

59) The typical vegetarian diet supplies high amounts of _______. 59) ______ C) magnesium D) saturated fat

A) vitamin B-12 B) iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism.

Section : 7.04b Is Vegetarianism a Healthy Lifestyle? Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets. Gradable : automatic

60) You would like to bake a special birthday cake for a friend who has celiac disease. The original cake recipe is made with eggs, wheat flour, orange juice, honey, vanilla, and butter. To make a cake that is safe for your friend to consume, you plan to substitute ______ for the ______ in the recipe. 60) ______ A) milk; orange juice

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B) corn oil; butter C) rice flour; wheat

flour D) brown sugar; honey Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

61) Bryce is an ovovegetarian. Based on this information, Bryce will eat _______. 61) ______ C) fried chicken D) cheese cubes

A) egg salad B) baked fish Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module.

62)

Learning Objective : 7.04.02 Distinguish among the various types of vegetarianism. Gradable : automatic

Consuming too much protein may lead to _______. 62) ______ A) stroke B) arthritis C) increased risk of coronary artery disease

Question Details Bloom's : 1. Remember Topic : Proteins

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D) excess loss of calcium in urine

Accessibility : Keyboard Navigation Section : 7.05a Excess Protein Intakes

Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

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63)

_____ is an essential amino acid. 63) ______ C) Methionine D) Asparagine

A) Alanine B) Aspartic acid

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

64) A team of food scientists wants to develop a nutritionally complete formula diet for newborns that replaces human milk. To support normal infant development, the

formula must have _____ as an ingredient.

64) ______ C) alanine D) DNA

A) lysine B) ammonia

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Bloom's : 3. Apply

65) A _____ remains when the nitrogen-containing portion of an amino acid is removed. 65) ______ A) fatty acid

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B) carbon skeleton C) glucose molecule

D) dipeptide fragment Learning Objective : 7.01.03 Identify the basic structural unit of proteins. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

66) Which of the following foods is a poor source of protein? 66) ______ C) Strawberry pie D) Sesame seeds

A) Shelled walnuts B) 2% milk Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality Topic : Plant-based diets Learning Objective : 7.03.03 Explain the difference between a high-

67) Karla has a disease that affects the functioning of her stomach. Based on this information, she may have difficulty

quality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

digesting proteins because of a lack of _______.

67) ______ A) bile B) lipase Question Details Topic : Proteins Accessibility : Keyboard Navigation

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C) pepsin D) amylase Bloom's : 3. Apply Learning Objective : 7.02.01 Define all of the key terms in this module.

Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

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68) Marcus is a healthy 25-year-old male who isn't an athlete. His height is 6' 5", and he weighs 125 kg. Based on

his body weight, his RDA for protein is _____ grams.

68) ______ C) 125 D) 98

A) 104 B) 100 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

69) Martin is a healthy 22-year-old college student. He usually consumes about 3400 kcal per day. According to AMDR guidelines, his range of protein intake is _____kcal per day. 69) ______ A) 340 to 1190 B) 450 to 1300

C) 720 to 1080 D) 240 to 840

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70) Which of the following foods is often responsible for causing an allergic response in susceptible persons? 70) ______ C) Green beans D) Eggs

A) Broccoli B) Oatmeal Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.05c What’s a Food Allergy? Learning Objective : 7.05.04 Explain the cause of a food allergy, identify

71)

foods that are most likely Topic : Food allergies and intolerances Gradable : automatic

Which of the following statements is true? 71) ______

A) Your body uses proteins to make antibodies. B) Your body uses excess dietary protein to form ketone bodies. C) Proteins are your cells' primary energy source.

D) Structural proteins include fibrin and insulin.

Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body. Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.01.01 Define all of the key terms in this module. Topic : Nutrient functions Gradable : automatic

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72) Which of the following amino acids is a dietary essential? 72) ______ C) Phenylalanine D) Serine

A) Aspartic acid B) Alanine

Learning Objective : 7.01.04 Distinguish between essential and nonessential amino acids. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

73) Briatta is 10 years of age and is highly allergic to eggs. If she accidentally eats some egg, she quickly develops _______. 73) ______ A) colitis B) ulcers Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.05c What’s a Food Allergy? Topic : Food allergies and intolerances

C) bruises D) hives Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Gradable : automatic

74) The chemical attraction that holds together two amino acids is a (an) ______. 74) ______

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C) peptide bond D) emulsified polypeptide

A) anchor carbon B) fatty acid chain

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.02.01 Define all of the key terms in this module.

Topic : Protein synthesis and organization Section : 7.02a Protein Digestion and Absorption Gradable : automatic

75) Using unit pricing to compare similar packaged food products is a smart way to save money while shopping for food. 75) ______ ⊚ ⊚

true false

Learning Objective : 7.06.02 Determine and compare unit costs of packaged foods. Section : 7.06a Where and What You Buy Gradable : automatic

76) Plant-based diets, especially vegan diets, may not supply enough ______ to meet a person's needs. 76) ______ A) fiber B) vitamin C

C) iron D) sodium Question Details

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Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.04.01 Define all of the key terms in this module. Section : 7.04b Is Vegetarianism a Healthy Lifestyle? Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets. Gradable : automatic

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77)

Which of the following foods is a legume? 77) ______ C) Apples D) Oatmeal

A) Soybeans B) Broccoli Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.03a Protein Quality Learning Objective : 7.03.01 Define all of the key terms in this module.

Learning Objective : 7.03.02 Identify foods that are legumes. Topic : Plant-based diets Gradable : automatic

78) Which of the following foods is a good source of highquality protein? 78) ______ C) Whipped cream D) Orange juice

A) Green cabbage B) Soy milk

Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality Topic : Plant-based diets

79) The four components of a typical amino acid are _____. 79) ______ A) "anchor" Version 1

carbon, hydrogen, potassium, and nitrogen atoms B) omega end, acid group, carbon chain, and "anchor" hydrogen atom C) carbon "skeleton," acid group, R-group, and amine

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Learning Objective : 7.01.03 Identify the basic structural unit of proteins.

80)

atom D) amino group, "anchor" carbon atom, acid group, and R-group Bloom's : 2. Understand Activity Type : New Gradable : automatic

Which of the following statements is true? 80) ______ A) Proteins are the primary sources of energy for cells. B) Many hormones, including insulin, are proteins. C) Your body uses proteins to hydrogenate glucose in

Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

cell membranes. D) Portions of protein molecules bind to excess nitrogen in blood. Topic : Proteins Accessibility : Keyboard Navigation Topic : Nutrient functions Gradable : automatic

81) In 2015-2016, Americans who were 2 years of age or older consumed, on average, about 83 grams of protein daily. If, on average, Americans over the age of 2 years consumed 2100 kcal per day, 83 g of protein would be about ____% of the total calories consumed. 81) ______ A) 14

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B) 10 C) 16

D) 20

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Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.02.04 Describe what happens to excess amino acids. Topic : Nutrition computations

Section : 7.05a Excess Protein Intakes Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

82) The basic "building blocks" of proteins are chemical units called _______. 82) ______ A) R-groups B) carbon skeletons

C) carbon anchors D) amino acids

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Section : 7.02b Using Amino Acids to Build Proteins Learning Objective : 7.01.01 Define all of the key terms in this module. Learning Objective : 7.01.03 Identify the basic structural unit of proteins. Gradable : automatic

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83) A legume is a type of plant that produces a pod with a double row of seeds (beans). 83) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 7.03a Protein Quality Learning Objective : 7.03.01 Define all of the key terms in this module.

Learning Objective : 7.03.02 Identify foods that are legumes. Topic : Plant-based diets Gradable : automatic

84) Substituting canned fish for fresh fish is a good way to save money when buying protein-rich foods. 84) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 7.06.01 List at least three ways how you can reduce

your weekly food costs. Section : 7.06b Where's the Meat? Gradable : automatic

85) Which of the following foods is a good source of most essential amino acids? 85) ______

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C) Oat flakes D) Jonathan apples

A) Sunflower seeds B) Fruit juices

Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality Topic : Plant-based diets

86) Barron is a vegan. Which of the following foods does he eat? 86) ______ C) Yogurt D) Shrimp

A) Eggs B) Lentils Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.03.03 Explain the difference between a high-

87) The four components of a typical amino acid are carbon "anchoring" atom and the amino, R-, and acid groups. 87) ______ ⊚ ⊚

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true false

Question Details Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids? Learning Objective : 7.01.03 Identify the basic structural unit of proteins.

Bloom's : 2. Understand Activity Type : New Gradable : automatic

88) When combined, which of the following groups of foods forms a complementary protein dish? 88) ______ A) Cranberries, apples, and marshmallows B) Iceberg lettuce, carrots, and walnuts C) Peaches, green beans, and apricots

D) Kidney beans, rice, and sesame seeds

Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Learning Objective : 7.03.03 Explain the difference between a highquality protein and a low-quality Gradable : automatic

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89) Replacing red meat in recipes with chicken or canned fish is a good way to lower your food costs. 89) ______ ⊚ ⊚

true false

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 7.06.01 List at least three ways how you can reduce your weekly food costs.

90)

Section : 7.06b Where's the Meat? Learning Objective : 7.06.03 Plan meatless meals that supply all essential amino acids. Gradable : automatic

Which of the following statements is true? 90) ______

A) Proteins are your cells' primary energy source. B) Structural proteins include fibrin and insulin. C) Your body uses excess dietary protein to form the antibodies that cause infections. Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

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D) Proteins in your blood help maintain proper acid-base balance.

Topic : Proteins Accessibility : Keyboard Navigation Topic : Nutrient functions Gradable : automatic

91) ______ C) one-third D) one-fifth

A) two-thirds B) one-half Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.02.04 Describe what happens to excess amino acids. Section : 7.02d How Much Protein Do You Need?

Section : 7.05a Excess Protein Intakes Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

92) Which of the following menu items contains complementary protein? 92) ______ A) Peach, mango, and grapefruit slices in a mixed fruit salad

D) Whole-wheat crackers spread with butter and grape jelly

B) Kidney and green beans in apple cider vinegar C) Black beans and rice Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Learning Objective : 7.03.03 Explain the difference between a highquality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

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93)

Ammonia forms when _____. 93) ______ A) urine backs up from the kidneys and enters the

liver B) pepsin accumulates in the large intestine and destroy the "friendly" bacteria that reside there C) the nitrogen-containing group is removed from an

amino acid D) the liver is unable to make alanine from keratin

Learning Objective : 7.02.04 Describe what happens to excess amino acids. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Topic : Metabolism Section : 7.02c The Fate of Excess Protein

94) Which of the following foods is the best source of high-quality protein? 94) ______ A) Lettuce B) Avocado

C) Rice D) Quinoa

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95)

Which of the following statements is true? 95) ______

A) Most human cells rely almost entirely on protein for energy. B) Edema occurs when a healthy person consumes more protein than needed. C) Saliva contains keratin, a slippery protein that is Question Details Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body. Topic : Proteins Accessibility : Keyboard Navigation

96)

used to make mucus. D) Insulin and glucagon are proteins.

Topic : Nutrient functions Bloom's : 2. Understand Activity Type : New Gradable : automatic

Which of the following foods is a legume? 96) ______ A) Broccoli B) Carrots

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.03a Protein Quality Learning Objective : 7.03.01 Define all of the key terms in this module.

C) Peas D) Apples Learning Objective : 7.03.02 Identify foods that are legumes. Topic : Plant-based diets Gradable : automatic

97) Barron is a vegan. Which of the following foods does he eat? Version 1

97) ______ C) Quinoa D) Eggs

A) Fish B) Milk Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Section : 7.04a Vegetarianism Learning Objective : 7.03.03 Explain the difference between a high-

98) Which of the following menu items contains complementary protein? 98) ______ A) Kidney and green beans in apple cider vinegar B) Whole-wheat bagel spread with soy nut butter C) Cooked peas and soybeans Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Learning Objective : 7.03.03 Explain the difference between a high-

D) Banana, apple, and grapefruit slices in a mixed fruit salad quality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

99) Popular Asian main dishes usually feature large

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amounts of animal proteins served with smaller amounts of plant proteins, particularly rice or noodles. 99) ______ ⊚ ⊚

true false

Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 7.06.01 List at least three ways how you can reduce

your weekly food costs. Section : 7.06b Where's the Meat? Gradable : automatic

100) Which of the following menu items contains complementary protein? 100) ______ A) Dip made with mashed avocado and tomatoes that's served with corn chips B) Coleslaw made with shredded cabbage, carrots, and green pepper C) Red beans, kidney beans, green beans, and onions Question Details Topic : Proteins Accessibility : Keyboard Navigation Learning Objective : 7.03.05 Develop strategies for increasing your intake of plant protein without s Section : 7.03a Protein Quality Topic : Plant-based diets Bloom's : 5. Evaluate Learning Objective : 7.03.03 Explain the difference between a high-

in vinegar sauce D) Slice of wholewheat bread topped with peanut butter

quality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

101)

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Which of the 53

following diets may not provide enough high-quality protein and energy to support a child's growth? 101) ______ C) Ovovegetarian D) Flexitarian

A) Vegan B) Lactoovovegetarian Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Plant-based diets Learning Objective : 7.04.01 Define all of the key terms in this module. Learning Objective : 7.04.02 Distinguish among the various types of

102)

vegetarianism. Section : 7.04b Is Vegetarianism a Healthy Lifestyle? Learning Objective : 7.04.03 Discuss the pros and cons of vegetarian diets. Gradable : automatic

Which of the following statements is true? 102) ______

A) All hormones are proteins. B) Hemoglobin is the protein in red blood cells that transports oxygen C) Mucin is a tough protein that your body uses to Question Details Bloom's : 1. Remember Section : 7.01a What Roles Do Proteins Play in the Body? Learning Objective : 7.01.02 List the primary functions of proteins in the body.

form blood clots. D) Protein is the primary energy source for the human body. Topic : Proteins Accessibility : Keyboard Navigation Topic : Nutrient functions Gradable : automatic

103) Which of the following foods is a poor source of protein? 103) ______ A) Sunflower seeds

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C) Roasted pecans D) Plain yogurt

B) Cooked spinach

104)

quality protein and a low-quality Learning Objective : 7.03.04 Plan nutritious meals and snacks that reduce animal protein intake. Gradable : automatic

Every amino acid has _____ in its chemical structure. 104) ______ C) potassium D) chloride

A) iron B) nitrogen

Learning Objective : 7.01.03 Identify the basic structural unit of proteins. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.01b What are Amino Acids?

105) A scientist discovers a chemical that's simply a chain of four amino acids. Each amino acid is connected to the other by a peptide bond. Based on the information, the chemical is a _______. 105) ______ A) monoglyceride B) phospholipid Question Details Bloom's : 1. Remember

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C) sterol D) polypeptide Topic : Proteins Accessibility : Keyboard Navigation

Learning Objective : 7.02.01 Define all of the key terms in this module. Learning Objective : 7.02.03 Explain how cells make proteins. Section : 7.02a Protein Digestion and Absorption

106)

Gradable : automatic

Which of the following statements is true? 106) ______

A) The absorptive cells of the small intestine remove acid groups from amino acids to form carbon skeletons. B) Protein digestion cannot occur with the help of pancreatic amylase. C) A healthy person digests and absorbs about 40% of Question Details Bloom's : 1. Remember Topic : Proteins Accessibility : Keyboard Navigation Section : 7.02a Protein Digestion and Absorption Learning Objective : 7.02.02 Explain what happens to proteins as they

the protein in food. D) The end products of protein digestion are amino acids.

undergo digestion and absorptio Topic : Digestion, absorption, and transport Gradable : automatic

107) Which of the following foods is a poor source of essential amino acids? 107) ______ A) Green pepper B) Shrimp Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 7.03a Protein Quality

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C) Quinoa D) Cottage cheese Learning Objective : 7.03.03 Explain the difference between a high-quality protein and a lowquality Gradable : automatic

108) Using unit pricing to compare similar food products can be a good way to lower your food costs. Company A's frozen, canned, 100% orange juice concentrate makes 48 fluid ounces of juice after being reconstituted with water. Each can of the juice costs $1.99. Company B's pasteurized 100% orange juice is ready-to-drink. Each bottle of the juice contains 59 fluid ounces and costs $4.69. Company A's juice

costs approximately _____ per fluid ounce; Company B's juice costs approximately _____ per fluid ounce.

108) ______ C) $0.12; $0.10 D) $.02; $.04

A) $0.10; $0.20 B) $0.04; $0.08 Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations Learning Objective : 7.06.02 Determine and compare unit costs of

109) You would like to make chicken soup for a friend who has celiac disease. To make the soup according to the recipe, you need to cook chicken, celery, onions, barley, salt, pepper, bay leaf, and carrots in a large amount of water. Based on this

packaged foods. Section : 7.06a Where and What You Buy Gradable : automatic

information, how can you make the soup safe for your friend to eat?

109) ______ A) Don't add the bay leaf. B) Replace the barley with rice. C) Add cooked egg noodles. Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Topic : Food allergies and intolerances Section : 7.05d What’s Gluten?

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D) Use a chickenflavored bouillon cube instead of salt. Learning Objective : 7.05.05 Explain what causes celiac disease, identify foods that a person with ce Gradable : automatic

110) Sarah is a healthy 24-year-old woman who isn't an athlete. She is 5' 11" and weighs 187 pounds. Based on this

information, her RDA for protein is _____ grams.

110) ______ C) 65 D) 72

A) 63 B) 68 Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 4. Analyze Section : 7.02d How Much Protein Do You Need? Learning Objective : 7.02.05 Calculate your Recommended Dietary

Allowance (RDA) for protein based on Topic : Nutrition computations Gradable : automatic

111) Which of the following menu items substitutes for meat because it provides adequate amounts of all essential amino acids? 111) ______ A) Trail mix made with pecans, almonds, chocolate chips, pretzel sticks, vegetable oil, and honey B) Smoothie made with plain yogurt, orange juice, strawberries, and mango chunks C) Bagel with cream cheese that's sprinkled with

sunflower seeds D) Whole-grain rice served with stir-fried broccoli, green pepper, celery, and grape tomatoes

Question Details Topic : Proteins Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Section : 7.06b Where's the Meat? Learning Objective : 7.06.03 Plan meatless meals that supply all essential amino acids. Gradable : automatic

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112) Using unit pricing to compare similar food products can be a good way to lower your food costs. A box of Company A's oat flakes cereal contains 16.0 ounces of cereal and costs $4.69; a box of Company B's oat flakes cereal contains 12 ounces of cereal and costs $4.29. Company A's

cereal costs approximately _____ per ounce; Company B's cereal costs approximately _____ per ounce.

112) ______ C) $0.20; $0.24 D) $0.32; $0.28

A) $0.24; $0.35 B) $0.29; $0.36 Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 4. Analyze Topic : Nutrition computations Learning Objective : 7.06.02 Determine and compare unit costs of

packaged foods. Section : 7.06a Where and What You Buy Gradable : automatic

113) Marla is a healthy 30-year-old woman. She doesn't work out, but she consumes protein supplements because she thinks they will increase her muscle mass without the need to exercise. Based on this information, the excess amino acids in her diet will be _______. 113) ______ A) metabolized for energy quickly B) converted into ammonia, which is eventually converted into urea by her kidneys C) undigested and unabsorbed by her intestinal tract

D) deposited in her skeletal muscle tissue

Section : 7.05a Excess Protein Question Details Topic : Proteins Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 7.05.01 Define all of the key terms in this module.

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Intakes Learning Objective : 7.05.02 Calculate the AMDR for protein intake. Gradable : automatic

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Answer Key Test name: Schiff3e_TB_Unit 07

1) B 2) C 3) C 4) D 5) D 6) A 7) D 8) B 9) C 10) B 11) D 12) C 13) C Divide his weight in pounds (235) by 2.2 (approximate number of pounds in a kilogram) to obtain his weight in kilograms (kg): 235 lb divided by 2.2 lb/kg is about 107 Version 1

kg. The RDA for protein is 0.8 grams of protein per kilogram of body 62

weight. Multipy 107 kg by 0.8 g/kg, which is about 86 g.

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14) C 15) B 16) A 17) D 18) B 19) B 20) A 21) B 22) C 23) C 24) A 25) C 26) TRUE 27) A 28) D 29) FALSE 30) B 31) C 32) C 33) C 34) B Version 1

35) FALSE 36) C 37) B 38) D 39) D Divide his weight in pounds (160) by 2.2 (approximate number of pounds in a kilogram) to obtain his weight in kilograms (kg): 160 lb divided by 2.2 lb/kg is about 73 kg. The RDA for protein is 0.8 grams of

protein per kilogram of body weight. Multiply 73 kg by 0.8 g/kg, which is about 58 g. 40) A 41) A 42) A

Divide her weight in pounds (152) by 2.2 (approximate number of pounds in a kilogram) to obtain her weight in kilograms (kg): 152 lb divided by 2.2 lb/kg is about 69 kg. The RDA for protein is 0.8 grams of

protein per kilogram of body weight. Multiply 69 kg by 0.8 g/kg, which is about 55 g. 43) C 44) A 45) A 46) C

Divide her weight in pounds (125) by 2.2 (approximate number of pounds in a Version 1

kilogram) to obtain her weight in 65

kilograms (kg): 125 lb divided by 2.2 lb/kg is about 57 kg. The RDA for protein is 0.8 grams of protein per kilogram of body weight.

Multiply 57 kg by 0.8 g/kg, which is about 46 g. 47) B

Divide his weight in pounds (200) by 2.2 (approximate number of pounds in a kilogram) to obtain his weight in kilograms (kg): 200 lb divided by 2.2 lb/kg is about 91 kg. The RDA for protein is 0.8 grams of

protein per kilogram of body weight. Multiply 91 kg by 0.8 g/kg, which is about 73 g. 48) A 49) D 50) A 51) C 52) B 53) B 54) A 55) A 56) B 57) FALSE 58) D 59) C 60) C 61) A

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62) D 63) C 64) A 65) B 66) C 67) C 68) B 69) A 70) D 71) A 72) C 73) D 74) C 75) TRUE 76) C 77) A 78) B 79) D 80) B 81) C First, convert 83 grams of protein to calories Version 1

from protein by 67

multiplying 83 by 4 kcal/g, which equals 332 kcal from protein. On average, this population consumed 2100 kcal/day. Divide 332 kcal (from protein) by 2100 (total kcal) to obtain the percentage of total kcal from protein,

which is about 16 %. This is within the AMDR for protein. 82) D 83) FALSE 84) TRUE 85) A 86) B 87) TRUE 88) D 89) TRUE 90) D 91) A 92) C 93) C 94) D 95) D 96) C 97) C 98) B

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99) FALSE 100) D 101) A 102) B 103) B 104) B 105) D 106) D 107) A 108) B Company A's frozen juice concentrate costs $1.99 and makes 48 fluid ounces of juice. To obtain the unit price, divide $1.99 by 48 fluid ounces, which is about $0.04 per fluid ounce. Company B's ready-to-drink juice costs $4.69 and the bottle contains 59 fluid ounces of juice. To obtain the unit price, divide $4.69 by

59 fluid ounces, which is approximately $0.08 per fluid ounce.

109) B 110) B Divide her weight in pounds (187) by 2.2 (approximate number of pounds in a kilogram) to obtain her weight in kilograms (kg): 187 lb divided by 2.2 lb/kg is 85 kg. The RDA for protein is 0.8 grams of protein per Version 1

kilogram of body weight. Multiply 85 kg by 0.8 g/kg, which is 68 g.

111) B 112) B Company A's entire box of cereal costs $4.69 and contains 16 ounces of cereal. Divide $4.69 by 16 ounces to obtain the unit price of approximately $0.29 per ounce. Company B's entire box of cereal costs $4.29 and contains 12 ounces of cereal. Divide $4.29 by 12

ounces to obtain the unit price of approximately $0.36 per ounce.

113) B

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1) Jamal wants to lower his risk of cancer. He should reduce his intake of ______. 1) ______ C) alcohol D) coffee

A) artificial sweeteners B) fiber

Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.04a What’s Cancer? Topic : Cancer

2) Reginald has an inherited metabolic defect in which his cells have difficulty converting homocysteine to methionine. His physician may recommend vitamin _____

supplements to help Reginald's body metabolize homocysteine.

2) ______ C) A D) C

A) B-6 B) D Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin.

Topic : Metabolism Learning Objective : 8.03.01 Define all of the key terms in this module. Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

3) The _____ is the primary site for vitamin absorption in the body. 3) ______ A) small intestine

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C) pancreas D) large intestine

B) stomach

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01c Vitamins: Digestion and Absorption Learning Objective : 8.01.04 Discuss conditions or factors that affect the

absorption of vitamins in Topic : Digestion, absorption, and transport Gradable : automatic

4) Which of the following foods is a good source of vitamin B-12? 4) ______ A) Peanut oil B) Yogurt

C) Broccoli D) Grapefruit

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Topic : Food sources Gradable : automatic

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The human body can make vitamin _____. 5) ______ C) C D) B-12

A) E B) D Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Metabolism Gradable : automatic

6) Jasmine's 3-year-old son can't walk because he was born with spina bifida. To reduce the chances that her next baby is born with a neural tube defect, Jasmine should _______. 6) ______ A) consume green leafy vegetables, drink orange juice, and take a folic acid supplement before getting pregnant B) take iron, zinc, and magnesium supplements during the first month of pregnancy, then eat more whole-grain breads and cereals for the remaining months of pregnancy C) eat at least 3 ounces of fatty fish three times a week, take vitamin A and D supplements and drink more fatQuestion Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

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free milk during the first three months of pregnancy D) take pantothenic acid, B-6, and B-12 supplements before getting pregnant

signs and symptoms for each wa Topic : Birth defects Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

7) Amina is a Pakastani woman living in poverty. She's not seen in public places without being covered almost completely in heavy veils. Her usual diet is comprised of legumes, small amounts of lamb, whole-grain breads and rice,

fruit, and a few vegetables. Based on this information, Amina is most at risk of ______.

7) ______ C) beriberi D) osteomalacia

A) pellegra B) scurvy Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

8) Your best friend eats plenty of meats and dairy products but avoids eating fruits and vegetables. She bruises easily, her sores take a long time to heal, and her gums bleed when she brushes her teeth. Based on this information, which

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Bloom's : 5. Evaluate Gradable : automatic

of the following nutrients is most likely to be deficient in her diet?

8) ______ A) B-12 B) Pantothenic acid Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03e Vitamin C: Collagen Connector

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C) B-6 D) C Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Which of the following foods are reliable dietary

sources of vitamin D?

9) ______ C) Deli meats D) Fortified milk

A) Enriched breads B) Fresh fruits Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

10) Which of the following foods is a rich source of thiamin? 10) ______ C) Fat-free milk D) Olive oil

A) Wheat germ B) Fresh peach Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

11) Hank is a body builder who takes a variety of vitamin and mineral supplements. He often has diarrhea, and last week he was diagnosed with a kidney stone. Based on this information, which of his supplements is most likely

each water-soluble vitamin. Topic : Food sources Gradable : automatic

contributing to his current health problems?

11) ______ A) C

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B) B-12 C) B-6

D) Thiamin Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03e Vitamin C: Collagen Connector

12) Which of the following foods is a good source of vitamin B-12? 12) ______ A) Peach B) Enriched white bread

C) Cheese D) Olive oil

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13) The classic signs and symptoms of pellagra include _______. 13) ______ C) edema D) night blindness

A) diarrhea B) dry cough

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

14) A good way to reduce your risk of cancer is to _______. 14) ______ week A) consume a high glycemic diet B) eat a variety of fruits and vegetables daily C) eat red and processed meats at least 3 times per

D) take dietary supplements that contain vitamins C and E

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

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15) Riboflavin, niacin, alpha-tocopherol, retinol, and vitamin C are water-soluble vitamins. 15) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water. Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E

Section : 8.02a Vitamin A Learning Objective : 8.02.01 Define all of the key terms in this module. Activity Type : New Section : 8.03a The Power Player Vitamins Gradable : automatic

16) Which of the following B vitamins does not play a direct role in energy metabolism? 16) ______ A) Riboflavin B) Niacin Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Topic : Metabolism

C) Thiamin D) Folate Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

17) Which of the following statements is true about vitamins?

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17) ______ A) Thiamin, riboflavin, and pantothenic acid are fatsoluble vitamins. B) Compared to proteins and carbohydrates, your body requires very small quantities of vitamins. C) Vitamins are safe to consume, so you should Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Section : 8.01b Classifying Vitamins Learning Objective : 8.01.02 Describe the basic features that distinguish a vitamin from other natura Learning Objective : 8.01.03 Classify vitamins according to their

consider taking megadoses of the micronutrients to achieve optimal health. D) Vitamins don't occur naturally in foods. solubility in fat or water. Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

18) ______ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells. 18) ______ A) Carcinogens B) Antioxidants Question Details Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Bloom's : 2. Understand Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body.

19) Daisy has a chronic illness, and to treat the condition, she takes an antibiotic every day. Despite her illness, Daisy's diet is nutritionally adequate, and she exercises regularly.

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C) Coenzymes D) Megadoses Section : 8.02c Vitamin E Section : 8.01e General Roles of Vitamins Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Gradable : automatic

Based on this information, Daisy may need to _______.

19) ______ A) reduce her protein intake B) take a dietary supplement that contains vitamin K C) eat more vitamin-C rich foods Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

D) consume fewer foods that contain omega-3 fatty acids signs and symptoms for each fa Bloom's : 3. Apply Section : 8.02d Vitamin K Gradable : automatic

20) Which of the following foods are a rich source of vitamin K? 20) ______ D) Fresh ground beef patties

A) Turnip greens B) Fresh peaches C) Enriched hamburger buns Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

21) Baden is a college student who doesn't eat fruits and vegetables. His diet consists primarily of enriched white bread, meat, cheese, and milk. Furthermore, he doesn't take dietary supplements. Based on this information, Baden is at risk of _______. 21) ______ A) scurvy Version 1

B) osteomalacia C) beriberi 10

D) pellagra

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Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector

22) Which of the following foods are rich sources of vitamin K? 22) ______ C) Kale and beet A) Chicken and fish B) Enriched breads and cereals

greens D) Citrus fruits

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

23) Dakotah is 6-weeks pregnant. Although Dakotah's physician prescribed a prenatal vitamin for her to take daily, Dakotah thought she could have a very healthy baby by taking extra vitamins, so she took several other dietary supplements, including those that contained vitamin A and vitamin C. As a result, her total intakes of vitamins C and A were 20 times the RDA amounts. Based on this information, Dakotah has a high risk of _______. 23) ______ A) developing gestational diabetes B) giving birth to a baby with spina bifida

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C) giving birth to a baby with birth defects D) developing

vitamin C-resistant scurvy

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Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Topic : Birth defects Gradable : automatic

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24) Jeffrey wants to lower his risk of cancer. Consuming ______ may decrease his risk of this chronic disease. 24) ______ C) beer D) broccoli

A) charcoal-grilled meat B) red wine Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development

Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

25) Which of the following groups of foods includes items that are good sources of riboflavin? 25) ______ A) Fats and oils B) Fruits Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

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C) Vegetables D) Grains each water-soluble vitamin. Topic : Food sources Gradable : automatic

26) ______ C) Processed meat D) Salmon

A) Carrots B) Enriched bread Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

27) The body needs folate to produce a coenzyme that _______. 27) ______ D) transmits nervous impulses

A) helps form DNA B) metabolizes vitamin E C) protects fatty acids from oxidation

Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors

28) Which of the following vitamins is part of a coenzyme that participates in energy metabolism? 28) ______ A) E B) A

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C) Thiamin D) D

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

29) Which of the following substances enhances the absorption of fat-soluble vitamins in the small intestine? 29) ______ D) Pancreatic amylase

A) Pepsin B) Bile C) Hydrochloric acid Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01c Vitamins: Digestion and Absorption Learning Objective : 8.01.04 Discuss conditions or factors that affect the

absorption of vitamins in Topic : Digestion, absorption, and transport Gradable : automatic

30) An early symptom of vitamin A deficiency is _______. 30) ______ A) night blindness B) headaches Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A

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C) swollen tongue D) hair loss Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases

Gradable : automatic

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31)

To conserve the vitamin content of foods, _______. 31) ______ A) cook slowly in large amounts of water B) steam or stir-fry until tender but not overcooked C) add fat to vegetables during the cooking process

D) store in warm conditions, and expose to sunlight and air Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01d Retaining the Vitamin Content of Foods

32) Winslow is a vegan. His diet does not include foods that contain preformed vitamin A, and he does not take any vitamin A supplements. Nevertheless, his body has adequate vitamin A stores. Which of the following statements provides

the best explanation for Winslow's adequate vitamin A status?

32) ______ A) He eats plenty of foods that contain beta-carotene. B) His body does not require sources of vitamin A. C) His fat cells make preformed vitamin A from essential fatty acids. Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

D) He consumes foods that supply tryptophan, which his liver converts to preformed vitamin A. that are rich sources of the Bloom's : 3. Apply Topic : Food sources Gradable : automatic

33) Version 1

Melanie is a 19

healthy 8-month-old baby who loves to eat carrots, peaches, apricots, and green beans. Recently, her skin turned yellow. Based on this information, Melanie has developed _______. 33) ______ C) pernicious A) rickets B) kidney failure

anemia D) carotenodermia Learning Objective : 8.02.01 Define all of the key terms in this module. Topic : Food sources Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Bloom's : 3. Apply

34) uses.

______ is the only form of vitamin E that your body 34) ______ A) Beta-carotene B) Ascorbic acid

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E

35) Jon has carpal tunnel syndrome. A few months ago, he began taking megadoses of vitamin B-6, when he read that the vitamin can cure the disorder. Today, Jon reported to his friends that his hands were feeling numb and his walking is

C) Alphatocopherol D) Retinol Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

unsteady. Based on this information, Jon should _______. 35) ______

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A) continue taking the megadoses of vitamin B-6, because his body needs more time to heal B) stop taking vitamin B-6, because he's showing signs and having symptoms of vitamin B-6 toxicity C) discontinue taking vitamin B-6, because his body doesn't require the micronutrient Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

D) increase his vitamin B-6 intake, because the numbness and unsteadiness are signs that the treatment is working

signs and symptoms for each wa Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

36) The classic signs and symptoms of pellagra include _______. 36) ______ C) heartburn D) dermatitis

A) weak bones B) night blindness

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

37) The human body can absorb some _____ that's made by intestinal bacteria. 37) ______ A) vitamin C

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B) biotin C) riboflavin

D) beta-carotene

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Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Section : 8.03d Pantothenic Acid, Biotin, and Choline

38)

In the body, vitamin A helps _______. 38) ______ A) insulin enter cells B) the small intestine absorb calcium and phosphorus C) maintain epithelial cells

D) reduce collagen synthesis

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02a Vitamin A Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

39) Yellow, dark green, red, and orange fruits and vegetables are rich sources of _______. 39) ______ A) beta-carotene B) collagen Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

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C) free radicals D) vitamin D that are rich sources of the Topic : Food sources Gradable : automatic

40)

Which of the following statements is true? 40) ______

A) Vitamins are inorganic substances that the body requires in gram amounts. B) Excessive intakes of vitamin A are toxic. C) Poor vision in dim light is an early symptom of Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

vitamin E deficiency. D) B vitamins are a source of energy for cellular activity. signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

41) Charcoal-broiled meats may be a source of ______, which may be carcinogenic. 41) ______ C) heterocyclic A) vitamin C B) autoimmune factors

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

amines D) dietary fiber that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

42) Jeanne had a tumor in her breast. Her physician used a needle to remove a small bit of Version 1

tissue from the tumor. When the physician used a microscope to examine the tissue, he noticed the cells in the tissue looked abnormal and were rapidly dividing. He told Jeanne that the tumor was _______. 42) ______ C) benign D) carcinogenic

A) heterocyclic B) malignant Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.04a What’s Cancer? Learning Objective : 8.04.01 Define all of the key terms in this module.

Topic : Cancer Gradable : automatic

43) Which of the following foods is a good source of vitamin C? 43) ______ C) Whole-wheat A) Fat-free milk B) Green pepper

bread D) Beef steak

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

44)

each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

Having excess body fat increases the risk of ______. 44) ______ A) osteomalacia

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B) beriberi C) thyroid cancer 25

D) macular degeneration

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

45) Which of the following foods are a rich source of vitamin E? 45) ______ C) Sunflower seeds D) Ground turkey and other turkey products

A) Processed and red meats B) Fat-free dairy products

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

46) Which of the following foods provides the most betacarotene per 100 g serving? 46) ______ A) Chicken B) Mushrooms Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

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C) Celery D) Pumpkin that are rich sources of the Topic : Food sources Gradable : automatic

47) _____ is added to refined grain products as part of the grain enrichment program. 47) ______ C) Vitamin D D) Thiamin

A) Choline B) Vitamin B-6 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

48)

each water-soluble vitamin. Topic : Food sources Gradable : automatic

Excessive vitamin D intakes can result in ______. 48) ______ A) decreased metabolism of vitamin B-12 B) calcium deposits in the kidneys C) increased absorption of dietary iron

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

D) no particular health problems, because the vitamin is rapidly excreted in urine signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

49) Durrika takes megadoses of vitamin B-6 because she thinks it

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benefits her health. After learning about this vitamin in your nutrition class, which of the following statements about

vitamin B-6 would be the most accurate information to tell her?

49) ______ A) Megadoses of vitamin B-6 can result in calcification of soft tissues. B) Vitamin B-6 is the least toxic of the B vitamins. C) Women who take megadoses of vitamin B-6 are healthier than those who don't take such high doses of the Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

50)

vitamin. D) Ingesting large doses of vitamin B-6 can cause nerve damage.

signs and symptoms for each wa Bloom's : 5. Evaluate Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

Which of the following statements is true? 50) ______ A) A major role of vitamin B-6 is to provide energy.

B) Smokers generally have higher needs for vitamin C than nonsmokers. C) High doses of vitamin C destroy the virus that Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

causes the common cold. D) In the United States, milk is usually fortified with riboflavin.

each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

51) _______ are watersoluble vitamins.

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51) ______ A) Vitamin D, A, and E B) Thiamin, vitamin K, and niacin C) Pantothenic acid, vitamin C, and thiamin

D) Vitamin A, riboflavin, and vitamin C

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52) _____ is added to refined grain products as part of the grain enrichment program. 52) ______ C) Pantothenic acid D) Vitamin B-6

A) Riboflavin B) Vitamin D Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

53) Bennet wants to have a birthday party for his 5-yearold daughter and several of the child's friends. He plans to serve cake, ice cream, and milk to the children in the backyard on a warm sunny afternoon. To conserve vitamins in

each water-soluble vitamin. Topic : Food sources Gradable : automatic

the milk, Bennet should _______.

53) ______ A) heat the milk to the boiling point, and let it cool before serving it B) keep the milk in the refrigerator until it's time to serve it C) pour the milk into a clear glass container and place Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

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it on the picnic table D) add a teaspoon of baking soda and chocolate syrup to it

each water-soluble vitamin. Topic : Food sources Gradable : automatic

54) Manny wants to lower his risk of cancer. According to scientific studies, consuming ______ may increase his risk of this chronic disease. 54) ______ C) green onions D) Brussels sprouts

A) processed meat B) citrus fruit Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

55) Numerous scientific studies provide strong evidence that taking dietary supplements, especially those which contain phytochemicals, is an effective way to reduce your risk of cancer. 55) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

Version 1

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

56) ______ A) Foods generally supply larger amounts of vitamins than proteins or carbohydrates. B) Vitamins are organic micronutrients. C) Your body excretes fat-soluble vitamins more

easily than water-soluble vitamins. D) Vitamins D and A are water soluble. Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Gradable : automatic

Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation

57) Which of the following food groups includes foods that are good sources of riboflavin? 57) ______ C) Fats and oils D) Dairy products

A) Fruits B) Vegetables Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

58) Which of the following vitamins does not play a direct role in energy metabolism? 58) ______ A) A B) Riboflavin

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C) Thiamin D) Niacin

Topic : Metabolism Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins

59)

______ is a carcinogen. 59) ______ C) Whole milk D) White bread

A) Alcohol B) Cholesterol Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 8.04a What’s Cancer? Learning Objective : 8.04.01 Define all of the key terms in this module. Topic : Cancer

Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Gradable : automatic

60) Which of the following vitamins plays a direct role in energy metabolism? 60) ______ A) B-12 B) Riboflavin Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Topic : Metabolism

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C) K D) C Learning Objective : 8.03.01 Define all of the key terms in this module. Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

61) In the United States, newborns usually receive an injection of _____ to prevent _____. 61) ______ C) niacin; pellagra D) vitamin C; collagen breakdown

A) thiamin; beriberi B) vitamin K; bleeding

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02d Vitamin K Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

62) Which of the following vitamins is a teratogen when consumed in excess? 62) ______ A) Vitamin A B) Vitamin C Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa

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C) Vitamin B-12 D) Pantothenic acid Topic : Deficiency and toxicity diseases Learning Objective : 8.02.01 Define all of the key terms in this module. Gradable : automatic

63) ______ D) Stir-frying in a small amount of oil

A) Steaming in a vegetable steamer B) Microwaving in little or no water C) Boiling in a saucepan of water

Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01d Retaining the Vitamin Content of Foods

64) When consumed with certain plant foods, vitamin C enhances the absorption of _______. 64) ______ C) riboflavin D) iron

A) niacin B) calcium Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.03.03 List major functions and food sources for

65)

each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

Vitamin A is necessary for the _______. 65) ______ A) production of carcinogens in the liver B) breakdown of collagen in the small intestine C) transfer of homocysteine into proteins

D) function of rods and cones in the retina

Question Details

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Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.02.03 Explain a major function of each fat-soluble

66)

vitamin in the body. Section : 8.02a Vitamin A Gradable : automatic

_______ are fat-soluble vitamins. 66) ______ A) Vitamins B-12, B-6, and E B) Pantothenic acid, vitamin A, and choline C) Vitamins K, E, and D

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

67)

D) Niacin, riboflavin, and thiamin

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

Intrinsic factor is needed to absorb vitamin _______. 67) ______ A) B-6 B) C

C) B-12 D) A

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

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68) _____ is added to refined grain products as part of the grain enrichment program. 68) ______ C) Choline D) Vitamin D

A) Vitamin B-12 B) Folic acid

Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Topic : Food sources Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Section : 8.03a The Power Player Vitamins

69)

Exposing milk to light can reduce its _____ content. 69) ______ C) thiamin D) niacin

A) riboflavin B) vitamin D Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

70) Megadoses of _______ may be used to reduce elevated LDL cholesterol levels. 70) ______ A) niacin Version 1

B) thiamin C) vitamin K

D) pantothenic acid Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

71) Which of the following practices is associated with an increased risk of cancer? 71) ______ A) Consuming high-fiber diets B) Eating foods that contain artificial sweeteners C) Consuming coffee Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

72) A researcher has isolated an organic, water-soluble chemical from roses. After performing tests, the scientist determines that the chemical supplies no energy for cells, but protects cell membranes from being damaged by certain environmental factors. Based on this information, the

D) Drinking alcoholic beverages

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

researcher may have discovered a (an) _______.

72) ______ A) free radical B) antioxidant Version 1

C) amino acid D) teratogen

Question Details Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Section : 8.01e General Roles of Vitamins

Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Bloom's : 3. Apply Gradable : automatic

73) Which of the following foods are a rich source of vitamin K? 73) ______ A) Vegetable salads made with spinach and kale B) Enriched grain products C) Cooked poultry products Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

D) Fruit salads made with citrus fruits

that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

74) Sylvia is an 87-year-old woman with pernicious anemia. What treatment would her doctor recommend? 74) ______ A) A vegan diet B) Iron supplements C) Megadoses of vitamin C Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation

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D) Vitamin B-12 injections

Topic : Deficiency and toxicity diseases Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04

Describe major deficiency and/or toxicity signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module.

Gradable : automatic

75) The classic signs and symptoms of pellagra include _______. 75) ______ C) dementia D) night blindness

A) heartburn B) weak bones

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

76) Which of the following foods is a rich source of riboflavin? 76) ______ A) Fresh tomato B) Ripe peach

C) Fat-free milk D) Corn oil

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Topic : Food sources Gradable : automatic

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77) A (An)_____ is a substance that protects vulnerable molecules from free radicals. 77) ______ C) intrinsic factor D) provitamin

A) antioxidant B) coenzyme Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions

Section : 8.01e General Roles of Vitamins Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Gradable : automatic

78) The human body can absorb some of the _____ that's made by intestinal bacteria. 78) ______ A) riboflavin B) thiamin Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

79)

C) vitamin K D) vitamin A that are rich sources of the Section : 8.02d Vitamin K Gradable : automatic

Preformed vitamin A is another name for retinol. 79) ______

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⊚

true

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

false

that are rich sources of the Learning Objective : 8.02.01 Define all of the key terms in this module. Activity Type : New Gradable : automatic

80) The body can store large amounts of _______ in the liver. 80) ______ A) vitamin B-12 B) vitamin C

C) riboflavin D) thiamin

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81) A few months ago, Mary Ann was diagnosed with breast cancer. According to her physicians, Mary Ann's

cancer has ______ to her bones and lungs.

81) ______ C) metastasized D) metabolized

A) integrated B) articulated Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 8.04a What’s Cancer? Learning Objective : 8.04.01 Define all of the key terms in this module.

Topic : Cancer Gradable : automatic

82) Which of the following foods is a rich source of vitamin E? 82) ______ A) Enriched white bread B) Processed meat

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

C) Fat-free yogurt D) Sunflower seed oil that are rich sources of the Topic : Food sources Gradable : automatic

83) Which of the following foods is a good source of vitamin B-12? 83) ______

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C) Coconut oil D) Granny Smith

A) Whole egg B) Whole-wheat bread

apple

each water-soluble vitamin. Topic : Food sources Gradable : automatic

84) A deficiency of vitamin _______ results in deterioration of epithelial cells. 84) ______ C) A D) K

A) B-6 B) B-12 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.02.03 Explain a major function of each fat-soluble

85)

vitamin in the body. Section : 8.02a Vitamin A Topic : Deficiency and toxicity diseases Gradable : automatic

Vitamin D helps the body absorb ______. 85) ______ D) magnesium and A) iron and copper B) sodium and potassium C) phosphorus and calcium

Question Details Bloom's : 1. Remember

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iodine

Topic : Vitamins Accessibility : Keyboard Navigation

Topic : Nutrient functions Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble

vitamin in the body. Gradable : automatic

86) Pregnant women who have a history of inadequate _____ intakes are more likely to have babies with neural tube defects than pregnant women who consumed adequate

amounts of the nutrient before becoming pregnant.

86) ______ C) selenium D) iron

A) vitamin A B) folate Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

87) Adding a small amount of _____ to cooked vegetables can enhance the intestinal tract's ability to absorb the fat-

signs and symptoms for each wa Topic : Birth defects Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

soluble vitamins they contain.

87) ______ A) sugar B) water Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.01c Vitamins: Digestion and Absorption Learning Objective : 8.01.04 Discuss conditions or factors that affect the absorption of vitamins in Topic : Digestion, absorption, and transport

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C) wine D) oil Section : 8.01d Retaining the Vitamin Content of Foods Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and Gradable : automatic

88) Which of the following vitamins acts as a hormone in the human body? 88) ______ C) Riboflavin D) Niacin

A) C B) D

Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

89)

Humans need vitamin B-6 for _______. 89) ______ A) carbohydrate excretion B) amino acid metabolism C) magnesium absorption

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors

D) vitamin C synthesis

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

90) Green leafy vegetables and orange juice are rich sources of _______. 90) ______

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C) iron D) vitamin B-12

A) thiamin B) folate Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

91) Vitamin _____ protects polyunsaturated fatty acids from being damaged by free radicals. 91) ______ C) D D) E

A) B-12 B) K

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02c Vitamin E Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

92) Which of the following foods is a good source of thiamin? 92) ______ A) Whole milk B) Fresh spinach Question Details Topic : Vitamins Accessibility : Keyboard Navigation

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C) Enriched bread D) Iceberg lettuce Bloom's : 2. Understand Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03

List major functions and food sources for each water-soluble vitamin. Topic : Food sources

93)

Gradable : automatic

The "4 Ds of pellagra" are _______. 93) ______ A) dehydration, diabetic nerve disease, dizziness, and

death

D) double vision, diabetes, dyslexia, and death

B) dysplasia, deep vein thrombosis, diverticulitis, and death C) dementia, dermatitis, diarrhea, and death Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Activity Type : New Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Version 1

94)

Retinol and alpha-tocopherol are fat-soluble vitamins. 94) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Learning Objective : 8.02.01 Define all of the key terms in this module. Activity Type : New Gradable : automatic

95) Which of the following foods aren't a good source of vitamin E? 95) ______ C) Vegetable oils D) Almonds

A) Dairy products B) Sunflower seeds Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

96)

that are rich sources of the Topic : Food sources Gradable : automatic

The human body needs vitamin K to _______. 96) ______ A) produce blood

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clotting factors B) make DNA C) release the energy stored in glucose

D) absorb phosphorus from foods Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02d Vitamin K Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

97) In underdeveloped countries, severe vitamin A deficiency is a major cause of _______. 97) ______ C) megaloblastic A) blindness B) spina bifida

anemia D) beriberi

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

98)

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

Which of the following statements is true? 98) ______

A) The body excretes fat-soluble vitamins more easily than water-soluble vitamins. B) Foods generally contain much smaller amounts of vitamins than proteins or carbohydrates.

C) Vitamins supply about 2 kcal per gram. D) Most vitamins can be made by the human body. Question Details

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Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Learning Objective : 8.01.02 Describe the basic features that distinguish a vitamin from other natura Topic : Vitamins

Accessibility : Keyboard Navigation Gradable : automatic

99) Which of the following foods is a good source of vitamin B-12? 99) ______ C) Walnut oil D) Whole-wheat

A) Raw carrots B) Lean meats

bread

100)

each water-soluble vitamin. Topic : Food sources Gradable : automatic

_____ are water-soluble vitamins. 100) ______ A) Vitamins B-12, B-6, and E B) Vitamins K, D, and E C) Niacin, riboflavin, and thiamin

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

Version 1

D) Pantothenic acid, vitamin A, and choline Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

101)

Which of the following foods is a rich source of

vitamin C?

101) ______ C) Ground beef D) Whole-wheat

A) Fresh broccoli B) Fat-free milk

bread

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

102) Brendan doesn't have time to plan a varied diet that includes nutrient-dense items from all food groups. He thinks the vitamin supplement he takes each day will keep him healthy, because it contains all B vitamins and vitamin C. Lately, he's been having trouble coordinating his muscular

each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

movements and he seems to get infections easily. Based on this information, Brendan probably has a ______ deficiency.

102) ______ A) thiamin B) vitamin E Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases

103)

C) vitamin A D) biotin Bloom's : 3. Apply Topic : Food sources Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

_______ are fat-soluble vitamins. 103) ______

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D) Vitamins D and A) Niacin and thiamin B) Vitamins B-12 and B-6 C) Pantothenic acid and vitamin A

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104) Which of the following substances is a provitamin or a precursor for a vitamin? 104) ______ C) Beta-carotene D) Alphatocopherol

A) Biotin B) Collagen

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Section : 8.02a Vitamin A

105) Nutrition experts generally recommend that eating foods that naturally contain a variety of vitamins and phytochemicals is a better way to reduce the risk of cancer

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Topic : Metabolism Gradable : automatic

than taking dietary supplements that contain these substances.

105) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

106)

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Which of the

following vitamins is part of a coenzyme that directly participates in energy metabolism? 106) ______ C) Folate D) A

A) K B) Riboflavin Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

107)

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

_______ are fat-soluble vitamins. 107) ______ A) Niacin, riboflavin, and thiamin B) Pantothenic acid, vitamin E, and choline C) Vitamins K, D, and A

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

108)

D) Vitamins B-12, B-6, and E

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

Vitamin C _______. 108) ______ A) is needed to form strong collagen B) acts as a coenzyme in certain reactions that release

Version 1

energy from glucose C) dissolves in the fatty portions of foods

D) maintains rods and cones within the retina

Version 1

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.03.03 List major functions and food sources for

109) Debra is 70 years of age. She's very healthy, and the only medication she takes is a prescription drug that reduces her stomach's acid production. Her diet includes a variety of foods from all food groups. Based on this information, Debra

each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

is at risk of developing _______ deficiency.

109) ______ C) vitamin B-12 D) vitamin K

A) beta-carotene B) thiamin

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo

110) After learning about theDietary Guidelines for Americans,2020-2025, Felix decided to take a dietary supplement that the Guidelines referred to as a "nutrient of public health concern." Which of the following dietary

supplements did Felix take?

110) ______ A) Vitamin C B) Ginger root Question Details Topic : Vitamins

Version 1

C) Choline D) Vitamin D Accessibility : Keyboard Navigation Section : 8.02b Vitamin D

Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases Bloom's : 3. Apply

Topic : Dietary guidelines Gradable : automatic

111) Kay wants to lower her risk of cancer. Consuming ______ may decrease her risk of this chronic disease. 111) ______ A) fruit B) stick margarine

C) hot dogs D) charcoal-grilled meat

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

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112) Which of the following foods is a rich source of vitamin C? 112) ______ C) Whole egg D) Tuna

A) Guava B) Roast chicken Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

113) Why is taking excess amounts of fat-soluble vitamins more likely to cause toxicity than taking excesses of watersoluble vitamins? 113) ______ A) The body has higher requirements for watersoluble vitamins. B) In general, water-soluble vitamins are more likely to be stored in the body than fat-soluble vitamins. C) In general, excesses of fat-soluble vitamins cannot Question Details Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water. Topic : Vitamins

be excreted as easily as water-soluble vitamins. D) The body has higher requirements for fat-soluble vitamins. Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

114)

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Benson is a vegan.

As a result of his diet, he consumes no sources of preformed vitamin A. Which of the following statements explains why

he has not developed a deficiency of vitamin A?

114) ______ A) Benson's diet is rich in vitamin C, which reduces his need for vitamin A. B) Benson drinks red wine, which is a rich source of preformed vitamin A. C) Benson eats plenty of eggs, which are rich sources Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

of retinol. D) Benson's diet supplies high amounts of beta-carotene.

signs and symptoms for each fa Bloom's : 3. Apply Topic : Food sources Gradable : automatic

115) The liver needs _____ to make certain blood clotting factors. 115) ______ C) homocysteine D) vitamin K

A) vitamin C B) riboflavin

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02d Vitamin K Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

116) Which of the following foods is a rich dietary source of beta-carotene? 116) ______ A) Canned salmon Version 1

C) Baked chicken D) Pumpkin pie

B) Sliced ham

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

117) William is 75 years of age. Recently, he developed muscle weakness, memory loss, and numbness and tingling in his hands. His tongue is smooth and shiny. Based on this

that are rich sources of the Topic : Food sources Gradable : automatic

information, William probably has _______.

117) ______ C) osteomalacia D) ariboflavinosis

A) pernicious anemia B) spina bifida Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

118) Intestinal bacteria make vitamin A and beta-carotene, which humans can absorb. 118) ______ ⊚ ⊚

Question Details

Version 1

true false Bloom's : 1. Remember Topic : Vitamins

Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Activity Type : New

119)

Section : 8.02d Vitamin K Gradable : automatic

Most B vitamins function as _______. 119) ______ A) chemical messengers B) structural components of body cells

C) hormones D) parts of coenzymes

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module. Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Version 1

120) Which of the following vitamins is part of a coenzyme that participates in energy metabolism? 120) ______ C) A D) Ascorbic acid

A) K B) Niacin Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

121) A (An) _____ is a chemically unstable substance that can damage vulnerable molecules, such as DNA. 121) ______ C) intrinsic factor D) carotenoid

A) free radical B) coenzyme Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Section : 8.01e General Roles of Vitamins

Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Topic : Coenzymes and cofactors Gradable : automatic

122)

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Results of scientific

studies generally don't support the use of dietary supplements, including those that contain phytochemicals, to reduce a person's risk of cancer. 122) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

123)

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

Which of the following statements is true? 123) ______

A) Certain carotenoids are precursors for preformed vitamin A. B) In children, vitamin A deficiency is called rickets. C) Retinol is found only in plant foods. Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body.

124)

D) Vitamin A is necessary for normal blood clotting.

Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Which of the following statements is true? 124) ______

Version 1

A) Pellagra is the vitamin D deficiency disorder in adults. B) Skin can form previtamin D after being exposed to sunlight. C) Hair loss is the primary sign of vitamin D

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D

125)

deficiency. D) Excessive intakes of vitamin D cause rickets in children.

_______ results from lack of intrinsic factor. 125) ______ C) Pellagra D) Pernicious

A) Osteomalacia B) Night blindness

anemia

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

126) On sunny days, Ricardo spends at least 20 minutes exercising outdoors, because he knows sunlight helps his body make ______. 126) ______ A) vitamin B-6 B) folate Version 1

C) riboflavin D) vitamin D

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D

127)

_____ is a sign of vitamin E deficiency in humans. 127) ______ C) Skin rash D) Irritability

A) Diarrhea B) Reduced immunity to infections Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

128) _____ is added to refined grain products as part of the grain enrichment program. 128) ______ A) Vitamin D B) Vitamin B-6 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

Version 1

C) Niacin D) Pantothenic acid each water-soluble vitamin. Topic : Food sources Gradable : automatic

Version 1

Answer Key

MyPlate Updates

Test name: Schiff3e_TB_Unit 08 DGA 1) C 2) A 3) A 4) B 5) B 6) A 7) D 8) D 9) D 10) A 11) A 12) C 13) A 14) B 15) FALSE 16) D 17) B 18) B 19) B Version 1

20) A 21) A 22) C 23) C 24) D 25) D 26) D 27) A 28) C 29) B 30) A 31) B 32) A 33) D 34) C 35) B 36) D 37) B 38) C 39) A 40) B Version 1

41) C 42) B 43) B 44) C 45) C 46) D 47) D 48) B 49) D 50) B 51) C 52) A 53) B 54) A 55) FALSE 56) B 57) D 58) A 59) A 60) B 61) B Version 1

62) A 63) C 64) D 65) D 66) C 67) C 68) B 69) A 70) A 71) D 72) B 73) A 74) D 75) C 76) C 77) A 78) C 79) TRUE 80) A 81) C 82) D Version 1

83) A 84) C 85) C 86) B 87) D 88) B 89) B 90) B 91) D 92) C 93) C 94) TRUE 95) A 96) A 97) A 98) B 99) B 100) C 101) A 102) B 103) D Version 1

104) C 105) TRUE 106) B 107) C 108) A 109) C 110) D 111) A 112) A 113) C 114) D 115) D 116) D 117) A 118) FALSE 119) D 120) B 121) A 122) TRUE 123) A 124) B Version 1

125) D 126) D 127) B 128) C

Version 1

1) Dakotah is 6-weeks pregnant. Although Dakotah's physician prescribed a prenatal vitamin for her to take daily, Dakotah thought she could have a very healthy baby by taking extra vitamins, so she took several other dietary supplements, including those that contained vitamin A and vitamin C. As a result, her total intakes of vitamins C and A were 20 times the

RDA amounts. Based on this information, Dakotah has a high risk of _______.

1) ______ D) developing vitamin C-resistant scurvy

A) giving birth to a baby with spina bifida B) giving birth to a baby with birth defects C) developing gestational diabetes Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa

Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Topic : Birth defects Gradable : automatic

2) Which of the following cooking methods can result in major losses of water-soluble vitamins? 2) ______ A) Microwaving in little or no water B) Boiling in a saucepan of water C) Stir-frying in a small amount of oil

D) Steaming in a vegetable steamer

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01d Retaining the Vitamin Content of Foods Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and Gradable : automatic

Version 1

3) Melanie is a healthy 8-month-old baby who loves to eat carrots, peaches, apricots, and green beans. Recently, her skin turned yellow. Based on this information, Melanie has developed _______. 3) ______ C) pernicious A) rickets B) carotenodermia

anemia D) kidney failure Learning Objective : 8.02.01 Define all of the key terms in this module. Topic : Food sources Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Bloom's : 3. Apply

_______ are fat-soluble vitamins. 4) ______ D) Vitamins K, E, A) Niacin, riboflavin, and thiamin B) Vitamins B-12, B-6, and E C) Pantothenic acid, vitamin A, and choline

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

and D

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

5) On sunny days, Ricardo spends at least 20 minutes exercising outdoors, because he knows sunlight helps his body make ______. Version 1

5) ______ C) folate D) riboflavin

A) vitamin B-6 B) vitamin D

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D

6) Jon has carpal tunnel syndrome. A few months ago, he began taking megadoses of vitamin B-6, when he read that the vitamin can cure the disorder. Today, Jon reported to his friends that his hands were feeling numb and his walking is

unsteady. Based on this information, Jon should _______.

6) ______ A) increase his vitamin B-6 intake, because the numbness and unsteadiness are signs that the treatment is working B) continue taking the megadoses of vitamin B-6, because his body needs more time to heal C) stop taking vitamin B-6, because he's showing

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

Version 1

signs and having symptoms of vitamin B-6 toxicity D) discontinue taking vitamin B-6, because his body doesn't require the micronutrient signs and symptoms for each wa Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

7) ______ C) B-12 D) K

A) B-6 B) A Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.02.03 Explain a major function of each fat-soluble

vitamin in the body. Section : 8.02a Vitamin A Topic : Deficiency and toxicity diseases Gradable : automatic

8) Which of the following foods is a good source of vitamin B-12? 8) ______ C) Yogurt D) Broccoli

A) Peanut oil B) Grapefruit Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

9) Which of the following foods is a rich dietary source of beta-carotene? 9) ______ A) Baked chicken B) Pumpkin pie Question Details

Version 1

C) Canned salmon D) Sliced ham Topic : Vitamins Accessibility : Keyboard

Navigation Bloom's : 2. Understand Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

10)

that are rich sources of the Topic : Food sources Gradable : automatic

Vitamin D helps the body absorb ______. 10) ______ C) iron and copper D) sodium and potassium

A) magnesium and iodine B) phosphorus and calcium

Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

11)

Preformed vitamin A is another name for retinol. 11) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

Version 1

that are rich sources of the Learning Objective : 8.02.01 Define all of the key terms in this module. Activity Type : New Gradable : automatic

12) ______ C) Fresh spinach D) Whole milk

A) Iceberg lettuce B) Enriched bread Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

13) Which of the following vitamins is part of a coenzyme that participates in energy metabolism? 13) ______ C) Niacin D) A

A) K B) Ascorbic acid Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

14)

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Retinol and alpha-tocopherol are fat-soluble vitamins. 14) ______ ⊚

true

Question Details Bloom's : 1. Remember

Version 1

⊚

false

Topic : Vitamins Accessibility : Keyboard Navigation

Section : 8.02c Vitamin E Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Learning Objective : 8.02.01 Define all of the key terms in this module.

15)

Activity Type : New Gradable : automatic

_______ results from lack of intrinsic factor. 15) ______ C) Pellagra D) Night blindness

A) Pernicious anemia B) Osteomalacia Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

16) Which of the following vitamins does not play a direct role in energy metabolism? 16) ______ A) Thiamin B) Niacin Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins

Version 1

C) Riboflavin D) A Topic : Metabolism Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

17)

Which of the following statements is true? 17) ______

A) The body excretes fat-soluble vitamins more easily than water-soluble vitamins. B) Most vitamins can be made by the human body. C) Foods generally contain much smaller amounts of Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Learning Objective : 8.01.02 Describe the basic features that distinguish a vitamin from other natura

18)

vitamins than proteins or carbohydrates. D) Vitamins supply about 2 kcal per gram. Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

_____ is a sign of vitamin E deficiency in humans. 18) ______ C) Irritability D) Diarrhea

A) Reduced immunity to infections B) Skin rash Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

19) Which of the following substances enhances the absorption of fat-soluble vitamins in the small intestine? 19) ______ C) Bile A) Pepsin B) Hydrochloric acid

Version 1

D) Pancreatic amylase Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01c Vitamins: Digestion and Absorption Learning Objective : 8.01.04 Discuss conditions or factors that affect the

absorption of vitamins in Topic : Digestion, absorption, and transport Gradable : automatic

20) Amina is a Pakastani woman living in poverty. She's not seen in public places without being covered almost completely in heavy veils. Her usual diet is comprised of legumes, small amounts of lamb, whole-grain breads and rice, fruit, and a few vegetables. Based on this information, Amina is most at risk of ______. 20) ______ C) scurvy D) beriberi

A) pellegra B) osteomalacia Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

21)

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Bloom's : 5. Evaluate Gradable : automatic

The human body can make vitamin _____. 21) ______ A) B-12 B) C

C) E D) D Question Details

Version 1

Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Metabolism Gradable : automatic

22) The body needs folate to produce a coenzyme that _______. 22) ______ D) helps form A) protects fatty acids from oxidation B) metabolizes vitamin E C) transmits nervous impulses

DNA

Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors

23)

The "4 Ds of pellagra" are _______. 23) ______ A) dehydration, diabetic nerve disease, dizziness, and

death

D) dysplasia, deep vein thrombosis, diverticulitis, and death

B) double vision, diabetes, dyslexia, and death C) dementia, dermatitis, diarrhea, and death Section : 8.03a The Power Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Activity Type : New

Version 1

Player Vitamins Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Version 1

24) Which of the following foods is a good source of vitamin C? 24) ______ C) Whole-wheat A) Fat-free milk B) Beef steak

bread D) Green pepper

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

25) A researcher has isolated an organic, water-soluble chemical from roses. After performing tests, the scientist determines that the chemical supplies no energy for cells, but protects cell membranes from being damaged by certain

each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

environmental factors. Based on this information, the researcher may have discovered a (an) _______.

25) ______ C) teratogen D) amino acid

A) free radical B) antioxidant Question Details Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Section : 8.01e General Roles of Vitamins

Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Bloom's : 3. Apply Gradable : automatic

26) Version 1

Bennet wants to 12

have a birthday party for his 5-year-old daughter and several of the child's friends. He plans to serve cake, ice cream, and milk to the children in the backyard on a warm sunny

afternoon. To conserve vitamins in the milk, Bennet should _______.

26) ______ A) add a teaspoon of baking soda and chocolate syrup to it B) heat the milk to the boiling point, and let it cool before serving it C) pour the milk into a clear glass container and place Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

it on the picnic table D) keep the milk in the refrigerator until it's time to serve it

each water-soluble vitamin. Topic : Food sources Gradable : automatic

27) Which of the following foods are a rich source of vitamin K? 27) ______ A) Fresh ground beef patties B) Fresh peaches

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

C) Enriched hamburger buns D) Turnip greens that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

28) Which of the following foods are rich sources of vitamin K? Version 1

28) ______ C) Citrus fruits D) Kale and beet

A) Enriched breads and cereals B) Chicken and fish

greens

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

29) Nutrition experts generally recommend that eating foods that naturally contain a variety of vitamins and phytochemicals is a better way to reduce the risk of cancer

that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

than taking dietary supplements that contain these substances.

29) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

30) A (An) _____ is a chemically unstable substance that can damage vulnerable molecules, such as DNA. 30) ______ A) intrinsic factor B) free radical

Version 1

C) coenzyme D) carotenoid

Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Section : 8.01e General Roles of Vitamins

Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Topic : Coenzymes and cofactors Gradable : automatic

31) Jeffrey wants to lower his risk of cancer. Consuming ______ may decrease his risk of this chronic disease. 31) ______ C) red wine D) charcoal-grilled

A) beer B) broccoli

meat

Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

32) The classic signs and symptoms of pellagra include _______. 32) ______ A) weak bones B) heartburn Question Details Bloom's : 1. Remember Topic : Vitamins

Version 1

C) night blindness D) dementia Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases

Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa

Gradable : automatic

33) Which of the following foods are a rich source of vitamin E? 33) ______ A) Sunflower seeds B) Fat-free dairy products C) Ground turkey and other turkey products Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

D) Processed and red meats

that are rich sources of the Topic : Food sources Gradable : automatic

34) Which of the following foods is a good source of vitamin B-12? 34) ______ A) Whole-wheat bread B) Raw carrots Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.03 List major functions and food sources for

Version 1

C) Lean meats D) Walnut oil each water-soluble vitamin. Topic : Food sources Gradable : automatic

35) Hank is a body builder who takes a variety of vitamin and mineral supplements. He often has diarrhea, and last week he was diagnosed with a kidney stone. Based on this information, which of his supplements is most likely

contributing to his current health problems?

35) ______ C) B-6 D) B-12

A) C B) Thiamin

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03e Vitamin C: Collagen Connector

36) Which of the following vitamins acts as a hormone in the human body? 36) ______ C) C D) D

A) Riboflavin B) Niacin

Section : 8.02b Vitamin D Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

37) Which of the following foods is a rich source of vitamin E? 37) ______ A) Fat-free yogurt Version 1

D) Processed meat B) Sunflower seed oil C) Enriched white bread Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

38) Riboflavin, niacin, alpha-tocopherol, retinol, and vitamin C are water-soluble vitamins. 38) ______ ⊚ ⊚

true false

Section : 8.02a Vitamin A Learning Objective : 8.02.01 Define all of the key terms in this module. Activity Type : New Section : 8.03a The Power Player Vitamins Gradable : automatic

39) Baden is a college student who doesn't eat fruits and vegetables. His diet consists primarily of enriched white bread, meat, cheese, and milk. Furthermore, he doesn't take dietary supplements. Based on this information, Baden is at risk of _______. 39) ______ B) scurvy A) pellagra Version 1

C) beriberi D) osteomalacia

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Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector

40)

Intrinsic factor is needed to absorb vitamin _______. 40) ______ C) C D) A

A) B-6 B) B-12

Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Section : 8.03c Folate and Vitamin B-12: DNA Duo

41) Adding a small amount of _____ to cooked vegetables can enhance the intestinal tract's ability to absorb the fat-

soluble vitamins they contain.

41) ______ A) wine B) water Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.01c Vitamins: Digestion and Absorption Learning Objective : 8.01.04 Discuss conditions or factors that affect the absorption of vitamins in

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C) oil D) sugar Topic : Digestion, absorption, and transport Section : 8.01d Retaining the Vitamin Content of Foods Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and

Gradable : automatic

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42)

The human body needs vitamin K to _______. 42) ______ C) release the energy stored in glucose D) make DNA

A) produce blood clotting factors B) absorb phosphorus from foods

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02d Vitamin K Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

43) Sylvia is an 87-year-old woman with pernicious anemia. What treatment would her doctor recommend? 43) ______ A) Vitamin B-12 injections B) Megadoses of vitamin C

C) A vegan diet D) Iron supplements signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

44) Which of the following statements is true about vitamins?

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44) ______ A) Thiamin, riboflavin, and pantothenic acid are fatsoluble vitamins. B) Vitamins don't occur naturally in foods. C) Vitamins are safe to consume, so you should consider taking megadoses of the micronutrients to achieve

Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Section : 8.01b Classifying Vitamins Learning Objective : 8.01.02 Describe the basic features that distinguish a vitamin from other natura Learning Objective : 8.01.03 Classify vitamins according to their

45)

optimal health. D) Compared to proteins and carbohydrates, your body requires very small quantities of vitamins. solubility in fat or water. Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

To conserve the vitamin content of foods, _______. 45) ______ A) store in warm conditions, and expose to sunlight

and air

D) steam or stir-fry until tender but not overcooked

B) add fat to vegetables during the cooking process C) cook slowly in large amounts of water Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.01d Retaining the Vitamin Content of Foods

Learning Objective : 8.01.06 Discuss at least five ways to conserve the vitamin content of fruits and Gradable : automatic

46) Numerous scientific studies provide strong evidence that taking dietary supplements, especially those which contain phytochemicals, is an effective way to reduce your risk of cancer.

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46) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

47) Which of the following foods aren't a good source of vitamin E? 47) ______ C) Dairy products D) Vegetable oils

A) Almonds B) Sunflower seeds Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02c Vitamin E Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

48) Why is taking excess amounts of fat-soluble vitamins more likely to cause toxicity than taking excesses of watersoluble vitamins? 48) ______ A) The body has higher requirements for watersoluble vitamins.

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B) In general, excesses of fat-soluble vitamins cannot be

excreted as easily as water-soluble vitamins. C) In general, water-soluble vitamins are more likely to be stored in the body than fat-soluble vitamins.

D) The body has higher requirements for fat-soluble vitamins.

Question Details Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water. Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Gradable : automatic

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49) Which of the following practices is associated with an increased risk of cancer? 49) ______ A) Consuming coffee B) Drinking alcoholic beverages C) Eating foods that contain artificial sweeteners Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

50)

D) Consuming high-fiber diets

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

Which of the following statements is true? 50) ______

A) Poor vision in dim light is an early symptom of vitamin E deficiency. B) Vitamins are inorganic substances that the body requires in gram amounts. C) Excessive intakes of vitamin A are toxic. Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

D) B vitamins are a source of energy for cellular activity.

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

51) Jasmine's 3-yearold son can't walk because Version 1

he was born with spina bifida. To reduce the chances that her next baby is born with a neural tube defect, Jasmine should _______. 51) ______ A) eat at least 3 ounces of fatty fish three times a week, take vitamin A and D supplements and drink more fatfree milk during the first three months of pregnancy B) consume green leafy vegetables, drink orange juice, and take a folic acid supplement before getting pregnant C) take iron, zinc, and magnesium supplements during the first month of pregnancy, then eat more whole-grain Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

breads and cereals for the remaining months of pregnancy D) take pantothenic acid, B-6, and B-12 supplements before getting pregnant signs and symptoms for each wa Topic : Birth defects Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

52) Which of the following foods is a rich source of riboflavin? 52) ______ A) Fat-free milk B) Fresh tomato

C) Ripe peach D) Corn oil

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53) Which of the following foods are a rich source of vitamin K? 53) ______ A) Fruit salads made with citrus fruits B) Cooked poultry products C) Vegetable salads made with spinach and kale Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

54)

D) Enriched grain products

that are rich sources of the Section : 8.02d Vitamin K Topic : Food sources Gradable : automatic

Excessive vitamin D intakes can result in ______. 54) ______

A) no particular health problems, because the vitamin is rapidly excreted in urine B) increased absorption of dietary iron C) decreased metabolism of vitamin B-12 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

D) calcium deposits in the kidneys

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

55) Most B vitamins function as _______.

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55) ______ C) hormones D) parts of coenzymes

A) chemical messengers B) structural components of body cells

Learning Objective : 8.03.01 Define all of the key terms in this module. Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins

56) Vitamin _____ protects polyunsaturated fatty acids from being damaged by free radicals. 56) ______ C) D D) E

A) K B) B-12

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02c Vitamin E Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

57) uses.

______ is the only form of vitamin E that your body 57) ______ A) Alpha-tocopherol B) Retinol

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C) Beta-carotene D) Ascorbic acid

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E

58) Your best friend eats plenty of meats and dairy products but avoids eating fruits and vegetables. She bruises easily, her sores take a long time to heal, and her gums bleed when she brushes her teeth. Based on this information, which

of the following nutrients is most likely to be deficient in her diet?

58) ______ C) B-6 D) B-12

A) Pantothenic acid B) C

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03e Vitamin C: Collagen Connector

59) Which of the following vitamins plays a direct role in energy metabolism? 59) ______ A) B-12 B) K Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Coenzymes and cofactors

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C) C D) Riboflavin Section : 8.03a The Power Player Vitamins Topic : Metabolism Learning Objective : 8.03.01 Define all of the key terms in this module.

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes.

60)

Gradable : automatic

In the body, vitamin A helps _______. 60) ______ A) insulin enter cells B) maintain epithelial cells C) the small intestine absorb calcium and phosphorus

D) reduce collagen synthesis

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02a Vitamin A Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

61) In underdeveloped countries, severe vitamin A deficiency is a major cause of _______. 61) ______ A) megaloblastic anemia B) blindness Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

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C) beriberi D) spina bifida signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

62) ______ C) Salmon D) Enriched bread

A) Carrots B) Processed meat Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

63) Which of the following foods is a rich source of thiamin? 63) ______ C) Fat-free milk D) Wheat germ

A) Olive oil B) Fresh peach Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

64) The liver needs _____ to make certain blood clotting factors. 64) ______ A) riboflavin B) vitamin K Question Details

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C) vitamin C D) homocysteine Bloom's : 1. Remember Topic : Vitamins

Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body.

Section : 8.02d Vitamin K Gradable : automatic

65) Pregnant women who have a history of inadequate _____ intakes are more likely to have babies with neural tube defects than pregnant women who consumed adequate

amounts of the nutrient before becoming pregnant.

65) ______ C) vitamin A D) selenium

A) folate B) iron Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

signs and symptoms for each wa Topic : Birth defects Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

66) Which of the following foods is a rich source of vitamin C? 66) ______ A) Roast chicken B) Whole egg Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

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C) Tuna D) Guava each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

67)

Which of the following foods is a rich source of

vitamin C?

67) ______ C) Ground beef D) Whole-wheat

A) Fresh broccoli B) Fat-free milk

bread

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

68) Jamal wants to lower his risk of cancer. He should reduce his intake of ______. 68) ______ C) artificial sweeteners D) alcohol

A) fiber B) coffee

Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.04a What’s Cancer? Topic : Cancer

69)

_______ are water-soluble vitamins. 69) ______ A) Vitamin D, A, and E B) Pantothenic acid, vitamin C, and thiamin C) Vitamin A, riboflavin, and vitamin C

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D) Thiamin, vitamin K, and niacin

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

70) The body can store large amounts of _______ in the liver. 70) ______ C) thiamin D) vitamin C

A) vitamin B-12 B) riboflavin Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water. Topic : Vitamins

Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Gradable : automatic

71) Which of the following foods provides the most betacarotene per 100 g serving? 71) ______ A) Pumpkin B) Chicken Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

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C) Celery D) Mushrooms that are rich sources of the Topic : Food sources Gradable : automatic

72) Manny wants to lower his risk of cancer. According to scientific studies, consuming ______ may increase his risk of this chronic disease. 72) ______ C) Brussels sprouts D) citrus fruit

A) processed meat B) green onions Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

73) Which of the following vitamins is part of a coenzyme that directly participates in energy metabolism? 73) ______ A) Riboflavin B) K Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

C) A D) Folate Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

74) Which of the following vitamins is a teratogen when consumed in excess? 74) ______

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C) Vitamin C D) Pantothenic acid

A) Vitamin B-12 B) Vitamin A Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa

Topic : Deficiency and toxicity diseases Learning Objective : 8.02.01 Define all of the key terms in this module. Gradable : automatic

75) The human body can absorb some _____ that's made by intestinal bacteria. 75) ______ C) beta-carotene D) biotin

A) riboflavin B) vitamin C

Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Section : 8.03d Pantothenic Acid, Biotin, and Choline

76) After learning about the Dietary Guidelines for Americans, Felix decided to take a dietary supplement that the Guidelines referred to as a "nutrient of public health concern." Which of the following dietary supplements did Felix take?

76) ______ A) Vitamin C

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B) Choline C) Vitamin D

D) Ginger root

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Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Topic : Dietary guidelines Gradable : automatic

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77) Which of the following groups of foods includes items that are good sources of riboflavin? 77) ______ C) Fruits D) Fats and oils

A) Grains B) Vegetables Question Details Topic : Vitamins Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

78) The classic signs and symptoms of pellagra include _______. 78) ______ A) diarrhea B) edema Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

C) dry cough D) night blindness Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

79) Which of the following substances is a provitamin or a precursor for a vitamin? 79) ______

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C) Biotin D) Beta-carotene

A) Collagen B) Alpha-tocopherol Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Section : 8.02a Vitamin A

80)

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Topic : Metabolism Gradable : automatic

_______ are fat-soluble vitamins. 80) ______ A) Pantothenic acid, vitamin E, and choline B) Niacin, riboflavin, and thiamin C) Vitamins K, D, and A

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

81) Brendan doesn't have time to plan a varied diet that includes nutrient-dense items from all food groups. He thinks the vitamin supplement he takes each day will keep him healthy, because it contains all B vitamins and vitamin C. Lately, he's been having trouble coordinating his muscular movements and he seems to get infections easily. Based on

D) Vitamins B-12, B-6, and E

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

this information, Brendan probably has a ______ deficiency.

81) ______ A) biotin B) vitamin A

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C) vitamin E D) thiamin

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02c Vitamin E Learning Objective : 8.02.04 Describe major deficiency and/or toxicity signs and symptoms for each fa Topic : Deficiency and toxicity diseases

82)

Bloom's : 3. Apply Topic : Food sources Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

______ is a carcinogen. 82) ______ C) Whole milk D) White bread

Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Gradable : automatic

83) Which of the following vitamins is part of a coenzyme that participates in energy metabolism? 83) ______ A) Thiamin B) A Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Coenzymes and cofactors Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.01 Define all of the key terms in this module.

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C) D D) E Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

84) Daisy has a chronic illness, and to treat the condition, she takes an antibiotic every day. Despite her illness, Daisy's diet is nutritionally adequate, and she exercises regularly.

Based on this information, Daisy may need to _______.

84) ______ A) consume fewer foods that contain omega-3 fatty

D) reduce her protein intake

acids B) eat more vitamin-C rich foods C) take a dietary supplement that contains vitamin K Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

85)

signs and symptoms for each fa Bloom's : 3. Apply Section : 8.02d Vitamin K Gradable : automatic

_____ are water-soluble vitamins. 85) ______ A) Vitamins B-12, B-6, and E B) Vitamins K, D, and E C) Niacin, riboflavin, and thiamin

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

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D) Pantothenic acid, vitamin A, and choline Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

86) ______ C) Fats and oils D) Dairy products

each water-soluble vitamin. Topic : Food sources Gradable : automatic

87) Which of the following B vitamins does not play a direct role in energy metabolism? 87) ______ A) Folate B) Niacin

C) Riboflavin D) Thiamin

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Topic : Metabolism Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Gradable : automatic

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88)

Which of the following statements is true? 88) ______ A) Pellagra is the vitamin D deficiency disorder in

adults. B) Excessive intakes of vitamin D cause rickets in children. C) Skin can form previtamin D after being exposed to

sunlight. D) Hair loss is the primary sign of vitamin D deficiency.

Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D

89) ______ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells. 89) ______ A) Coenzymes B) Antioxidants Question Details Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Bloom's : 2. Understand Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body.

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C) Megadoses D) Carcinogens Section : 8.02c Vitamin E Section : 8.01e General Roles of Vitamins Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Gradable : automatic

90)

_____ is added to refined grain products as part of the

grain enrichment program.

90) ______

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C) Vitamin D D) Choline

A) Thiamin B) Vitamin B-6 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

91) _____ is added to refined grain products as part of the grain enrichment program. 91) ______ A) Vitamin D B) Vitamin B-6

C) Pantothenic acid D) Niacin

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92) Results of scientific studies generally don't support the use of dietary supplements, including those that contain

phytochemicals, to reduce a person's risk of cancer.

92) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Topic : Cancer Section : 8.04b The Role of Obesity and Diet in Cancer Development

Learning Objective : 8.04.04 Explain why it may not be useful to take dietary supplements for cancer Gradable : automatic

93) A good way to reduce your risk of cancer is to _______. 93) ______ A) eat a variety of fruits and vegetables daily B) take dietary supplements that contain vitamins C

D) eat red and processed meats at least 3 times per week

and E C) consume a high glycemic diet Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development

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Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

94) Yellow, dark green, red, and orange fruits and vegetables are rich sources of _______. 94) ______ C) free radicals D) vitamin D

A) collagen B) beta-carotene Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Topic : Food sources Gradable : automatic

95) Which of the following foods is a good source of vitamin B-12? 95) ______ A) Coconut oil B) Whole-wheat bread

96) Jeanne had a tumor in her breast. Her physician used a needle to remove a small bit of tissue from the tumor. When the physician used a microscope to examine the tissue, he noticed the cells in the tissue looked abnormal and were

C) Whole egg D) Granny Smith apple each water-soluble vitamin. Topic : Food sources Gradable : automatic

rapidly dividing. He told Jeanne that the tumor was _______. 96) ______

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A) carcinogenic B) heterocyclic

C) malignant D) benign

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 8.04a What’s Cancer? Learning Objective : 8.04.01 Define all of the key terms in this module. Topic : Cancer Gradable : automatic

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97) Megadoses of _______ may be used to reduce elevated LDL cholesterol levels. 97) ______ C) pantothenic acid D) vitamin K

A) thiamin B) niacin

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

98)

_______ are fat-soluble vitamins. 98) ______ A) Vitamins B-12 and B-6 B) Niacin and thiamin C) Vitamins D and E

Question Details Bloom's : 1. Remember Section : 8.01b Classifying Vitamins Learning Objective : 8.01.03 Classify vitamins according to their solubility in fat or water.

D) Pantothenic acid and vitamin A

Topic : Vitamins Accessibility : Keyboard Navigation Gradable : automatic

99) In the United States, newborns usually receive an injection of _____ to prevent _____. 99) ______

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C) thiamin; beriberi D) vitamin C; collagen breakdown

A) vitamin K; bleeding B) niacin; pellagra

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02d Vitamin K Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

100) Winslow is a vegan. His diet does not include foods that contain preformed vitamin A, and he does not take any vitamin A supplements. Nevertheless, his body has adequate vitamin A stores. Which of the following statements provides

the best explanation for Winslow's adequate vitamin A status?

100) ______ A) His fat cells make preformed vitamin A from essential fatty acids. B) His body does not require sources of vitamin A. C) He consumes foods that supply tryptophan, which

Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

his liver converts to preformed vitamin A. D) He eats plenty of foods that contain betacarotene. that are rich sources of the Bloom's : 3. Apply Topic : Food sources Gradable : automatic

101) Which of the following foods are reliable dietary sources of vitamin D? 101) ______ A) Fresh fruits

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B) Fortified milk C) Enriched breads

D) Deli meats

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Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02b Vitamin D Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Topic : Food sources Gradable : automatic

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102) _____ is added to refined grain products as part of the grain enrichment program. 102) ______ C) Vitamin B-6 D) Vitamin D

A) Riboflavin B) Pantothenic acid Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

103)

each water-soluble vitamin. Topic : Food sources Gradable : automatic

Vitamin C _______. 103) ______

A) is needed to form strong collagen B) acts as a coenzyme in certain reactions that release energy from glucose

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.03.03 List major functions and food sources for

C) maintains rods and cones within the retina D) dissolves in the fatty portions of foods each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

104) The classic signs and symptoms of pellagra include _______.

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104) ______ C) night blindness D) weak bones

A) heartburn B) dermatitis

Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Section : 8.03a The Power Player Vitamins

105) A few months ago, Mary Ann was diagnosed with breast cancer. According to her physicians, Mary Ann's

cancer has ______ to her bones and lungs.

105) ______ A) metabolized B) metastasized

C) integrated D) articulated

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 8.04a What’s Cancer? Learning Objective : 8.04.01 Define all of the key terms in this module. Topic : Cancer Gradable : automatic

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106) Intestinal bacteria make vitamin A and beta-carotene, which humans can absorb. 106) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

that are rich sources of the Activity Type : New Section : 8.02d Vitamin K Gradable : automatic

107) The human body can absorb some of the _____ that's made by intestinal bacteria. 107) ______ A) riboflavin B) thiamin Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods

C) vitamin K D) vitamin A that are rich sources of the Section : 8.02d Vitamin K Gradable : automatic

108) Benson is a vegan. As a result of his diet, he consumes no sources of preformed vitamin A. Which of the following statements explains why he has not developed a deficiency of vitamin A?

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108) ______ A) Benson's diet is rich in vitamin C, which reduces his need for vitamin A. B) Benson drinks red wine, which is a rich source of preformed vitamin A. C) Benson eats plenty of eggs, which are rich sources Question Details Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

of retinol. D) Benson's diet supplies high amounts of beta-carotene.

signs and symptoms for each fa Bloom's : 3. Apply Topic : Food sources Gradable : automatic

109) Green leafy vegetables and orange juice are rich sources of _______. 109) ______ C) folate D) thiamin

A) iron B) vitamin B-12 Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.03 List major functions and food sources for

110)

each water-soluble vitamin. Topic : Food sources Gradable : automatic

Humans need vitamin B-6 for _______. 110) ______ A) magnesium absorption B) carbohydrate excretion C) amino acid metabolism

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D) vitamin C synthesis

Learning Objective : 8.03.02 Explain how most B vitamins function as coenzymes. Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Topic : Coenzymes and cofactors

111) Charcoal-broiled meats may be a source of ______, which may be carcinogenic. 111) ______ C) dietary fiber D) autoimmune

A) heterocyclic amines B) vitamin C

factors

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

112)

that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

Which of the following statements is true? 112) ______ A) In children, vitamin A deficiency is called rickets.

D) Certain carotenoids are precursors for preformed vitamin A.

B) Retinol is found only in plant foods. C) Vitamin A is necessary for normal blood clotting. Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body.

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Section : 8.02a Vitamin A Learning Objective : 8.02.02 Identify the fat-soluble vitamins and foods that are rich sources of the Gradable : automatic

113) Reginald has an inherited metabolic defect in which his cells have difficulty converting homocysteine to methionine. His physician may recommend vitamin _____ supplements to help Reginald's body metabolize homocysteine. 113) ______ C) A D) D

A) B-6 B) C Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin.

114) Debra is 70 years of age. She's very healthy, and the only medication she takes is a prescription drug that reduces her stomach's acid production. Her diet includes a variety of foods from all food groups. Based on this information, Debra

Topic : Metabolism Learning Objective : 8.03.01 Define all of the key terms in this module. Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

is at risk of developing _______ deficiency.

114) ______ A) thiamin B) beta-carotene Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo

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C) vitamin K D) vitamin B-12 Learning Objective : 8.03.04 Describe major deficiency and/or toxicity signs and symptoms for each wa Gradable : automatic

115)

Which of the following statements is true? 115) ______

A) Vitamins are organic micronutrients. B) Your body excretes fat-soluble vitamins more easily than water-soluble vitamins. C) Vitamins D and A are water soluble.

Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions Gradable : automatic

Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation

116)

D) Foods generally supply larger amounts of vitamins than proteins or carbohydrates.

Exposing milk to light can reduce its _____ content. 116) ______ C) thiamin D) riboflavin

A) niacin B) vitamin D Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.03a The Power Player Vitamins Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Topic : Food sources Gradable : automatic

117) The _____ is the primary site for vitamin absorption in the body. 117) ______ A) pancreas

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B) small intestine C) stomach

D) large intestine

absorption of vitamins in Topic : Digestion, absorption, and transport Gradable : automatic

118) _____ is added to refined grain products as part of the grain enrichment program. 118) ______ C) Vitamin D D) Folic acid

A) Choline B) Vitamin B-12

Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Topic : Food sources Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Activity Type : New Section : 8.03a The Power Player Vitamins

119)

Which of the following statements is true? 119) ______

A) High doses of vitamin C destroy the virus that causes the common cold. B) In the United States, milk is usually fortified with riboflavin. C) A major role of vitamin B-6 is to provide energy. Question Details

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D) Smokers generally have higher needs for vitamin C than nonsmokers.

Bloom's : 1. Remember Topic : Vitamins

Accessibility : Keyboard Navigation Learning Objective : 8.03.03 List major functions and food sources for each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

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120) Kay wants to lower her risk of cancer. Consuming ______ may decrease her risk of this chronic disease. 120) ______ C) hot dogs D) charcoal-grilled

A) stick margarine B) fruit

meat

121) Durrika takes megadoses of vitamin B-6 because she thinks it benefits her health. After learning about this vitamin in your nutrition class, which of the following statements

Learning Objective : 8.04.03 Identify foods that may reduce your risk of cancer. Gradable : automatic

about vitamin B-6 would be the most accurate information to tell her?

121) ______ A) Ingesting large doses of vitamin B-6 can cause nerve damage. B) Megadoses of vitamin B-6 can result in calcification of soft tissues. C) Vitamin B-6 is the least toxic of the B vitamins. Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

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D) Women who take megadoses of vitamin B-6 are healthier than those who don't take such high doses of the vitamin. signs and symptoms for each wa Bloom's : 5. Evaluate Section : 8.03b Vitamin B-6: Amino Acid Manager Gradable : automatic

122)

Which of the following foods is a good source of

vitamin B-12?

122) ______ C) Peach D) Enriched white

A) Cheese B) Olive oil

bread

each water-soluble vitamin. Topic : Food sources Gradable : automatic

123) When consumed with certain plant foods, vitamin C enhances the absorption of _______. 123) ______ C) niacin D) calcium

A) iron B) riboflavin Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Digestion, absorption, and transport Learning Objective : 8.03.03 List major functions and food sources for

each water-soluble vitamin. Section : 8.03e Vitamin C: Collagen Connector Gradable : automatic

124) An early symptom of vitamin A deficiency is _______. 124) ______ A) night blindness

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B) hair loss C) headaches

D) swollen tongue

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Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Section : 8.02a Vitamin A Learning Objective : 8.02.04 Describe major deficiency and/or toxicity

signs and symptoms for each fa Topic : Deficiency and toxicity diseases Gradable : automatic

125) A (An)_____ is a substance that protects vulnerable molecules from free radicals. 125) ______ C) provitamin D) antioxidant

A) intrinsic factor B) coenzyme Question Details Bloom's : 1. Remember Section : 8.01a What’s a Vitamin? Topic : Vitamins Accessibility : Keyboard Navigation Learning Objective : 8.01.01 Define all of the key terms in this module. Topic : Nutrient functions

126)

Section : 8.01e General Roles of Vitamins Learning Objective : 8.01.05 Explain how an antioxidant can protect your body against free radical da Gradable : automatic

Having excess body fat increases the risk of ______. 126) ______ A) thyroid cancer B) osteomalacia

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Cancer Learning Objective : 8.04.02 Identify lifestyle practices and other factors

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C) macular degeneration D) beriberi that are associated with Section : 8.04b The Role of Obesity and Diet in Cancer Development Gradable : automatic

127)

Vitamin A is necessary for the _______. 127) ______ A) function of rods and cones in the retina B) breakdown of collagen in the small intestine C) transfer of homocysteine into proteins

D) production of carcinogens in the liver

Learning Objective : 8.02.03 Explain a major function of each fat-soluble vitamin in the body. Section : 8.02a Vitamin A Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Vitamins Accessibility : Keyboard Navigation Topic : Nutrient functions

128) William is 75 years of age. Recently, he developed muscle weakness, memory loss, and numbness and tingling in his hands. His tongue is smooth and shiny. Based on this

information, William probably has _______.

128) ______ A) spina bifida B) pernicious anemia Question Details Topic : Vitamins Accessibility : Keyboard Navigation Topic : Deficiency and toxicity diseases Bloom's : 3. Apply Section : 8.03c Folate and Vitamin B-12: DNA Duo Learning Objective : 8.03.04 Describe major deficiency and/or toxicity

C) ariboflavinosis D) osteomalacia signs and symptoms for each wa Learning Objective : 8.03.01 Define all of the key terms in this module. Gradable : automatic

Answer Key

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Test name: Schiff3e_TB_Unit 08 1) B 2) B 3) B 4) D 5) B 6) C 7) B 8) C 9) B 10) B 11) TRUE 12) B 13) C 14) TRUE 15) A 16) D 17) C 18) A 19) C

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20) B 21) D 22) D 23) C 24) D 25) B 26) D 27) D 28) D 29) TRUE 30) B 31) B 32) D 33) A 34) C 35) A 36) D 37) B 38) FALSE 39) B 40) B Version 1

41) C 42) A 43) A 44) D 45) D 46) FALSE 47) C 48) B 49) B 50) C 51) B 52) A 53) C 54) D 55) D 56) D 57) A 58) B 59) D 60) B 61) B Version 1

62) C 63) D 64) B 65) A 66) D 67) A 68) D 69) B 70) A 71) A 72) A 73) A 74) B 75) D 76) C 77) A 78) A 79) D 80) C 81) C 82) A Version 1

83) A 84) C 85) C 86) D 87) A 88) C 89) B 90) A 91) D 92) TRUE 93) A 94) B 95) C 96) C 97) B 98) C 99) A 100) D 101) B 102) A 103) A Version 1

104) B 105) B 106) FALSE 107) C 108) D 109) C 110) C 111) A 112) D 113) A 114) D 115) A 116) D 117) B 118) D 119) D 120) B 121) A 122) A 123) A 124) A Version 1

125) D 126) A 127) A 128) B

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The oxalic acid in spinach reduces the body's ability to

absorb the calcium that's in the leafy vegetable.

1) ______ ⊚ ⊚

true false

Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

2) Which of the following foods contains the most water by weight? 2) ______ C) Apple with skin D) Corn oil

A) Whole-wheat bread B) Watermelon

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

3) Which of the following statements about dietary minerals is true? 3) ______ A) To improve

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their nutrient profiles, most plant foods need to undergo enrichment with iron, iodine, potassium, and magnesium. B) Nutrition experts classify mineral nutrients into three groups: major, trace, or "possible essential" minerals. C) Most minerals must be in their coenzyme forms to

Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral nutrients. Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals

function properly in the body. D) Human cells can metabolize minerals for energy. Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Activity Type : New Gradable : automatic

4) Hannah consumes dairy products, but she doesn't eat meat, fish, eggs or poultry. Although she eats some vegetables and fruits, she avoids beans, breads, and cereal products. Based on this information, her diet probably lacks adequate _______. 4) ______ A) iron B) calcium Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.02 Describe major roles of key minerals in

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C) magnesium D) potassium achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

5) ______ C) Increased energy level D) Pale skin

A) Increased appetite B) Brittle bones

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

6) Kylie is making a vegetable soup that contains 4 cups of water, 3/4 cup of carrots and beans, a little salt and black pepper, chopped onions, and some bits of ham. The soup has to cook for 4 hours. While the soup is cooking, what will

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

happen to some of the minerals that are in its ingredients?

6) ______ A) Cooking the soup's ingredients for this extensive amount of time will enable the minerals to become antioxidants. B) The minerals will leach out of the ham and vegetables and lose their natural bioavailability. C) The relatively high temperature that's needed to cook the soup will destroy the iron, phosphorus, and sulfur in Question Details Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods. Topic : Minerals

the vegetables. D) The minerals will leach out of the food and into the cooking water, becoming part of the soup in the process.

Accessibility : Keyboard Navigation Bloom's : 3. Apply Gradable : automatic

7) Which of the following groups of Americans has the highest risk of hypertension?

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7) ______ D) African Americans

A) Non-Hispanic white Americans B) Asian Americans C) Native Americans Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium

Topic : Public health and nutrition Gradable : automatic

8) People who have anorexia nervosa have a higher risk of osteoporosis than people who don't have this eating disorder. 8) ______ ⊚ ⊚

true false Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

9) Young women who _____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 9) ______ B) have AfricanA) exercise regularly Version 1

American ancestry C) consume kale, spinach, and yogurt D) smoke cigarettes

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Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

10)

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Chronic alcohol abuse increases the risk of ______. 10) ______ D) low blood pressure

A) breast cancer B) thyroid enlargement C) vitamin toxicity syndrome Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

Section : 9.04d Alcohol and Health Gradable : automatic

11) According the theDietary Guidelines for Americans, 2020-2025, healthy adults should limit their sodium intake to less than 3300 mg/day. 11) ______ ⊚ ⊚

true false

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Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Deficiency and toxicity diseases Topic : Public health and nutrition

Gradable : automatic

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12) Issac complains that he doesn't have much energy. His tongue is sore; his gums are pale pink; and his finger nails have a dip in the center. Based on this information, Issac's

physician should test him for _____ deficiency.

12) ______ C) biotin D) iron

A) iodine B) calcium Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

13)

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

Which of the following statements is true? 13) ______

A) Alcohol is stored in body fat. B) The pancreas is the primary site for alcohol metabolism. C) In the United States, a BAC of 0.12% is the legal

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol

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limit for intoxication for adult drivers. D) Signs of alcohol poisoning include a slowed and irregular heart rate. Learning Objective : 9.04.03 Discuss how alcohol affects your body. Gradable : automatic

14) ______ ⊚ ⊚

true false Learning Objective : 9.03.02 List the primary functions of water in your body. Bloom's : 2. Understand Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Section : 9.03b Your Body’s Fluid Compartments Topic : Water

15) _____ is a weight-bearing physical activity that helps maintain good bone health. 15) ______ C) Swimming D) Dancing

A) Sitting B) Sleeping

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

16) According to theDietary Guidelines for Americans, 2020-2025, healthy people should limit their sodium intake to less than ______ per day. 16) ______ A) 2300 mg B) 10 mg

C) 3000 mg D) 150 mg Question Details

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Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Dietary guidelines

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

17) Which of the following foods contains the most copper per typical serving? 17) ______ C) Baked beans D) Dry-roasted cashews

A) Beef liver B) Sunflower seeds

Question Details Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Bloom's : 4. Analyze Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

18) Foods that contain calcium that has high bioavailability include ______. 18) ______ A) fresh spinach B) collard greens Question Details Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.01 Define all of the key terms in this module.

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C) sweet potatoes D) plain yogurt Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

19) While at a party, Phil drank 36 ounces of beer, and 6 ounces of wine. Based on this information, his alcohol consumption was equivalent to _____ standard alcoholic drinks. 19) ______ C) 9 D) 2

A) 5 B) 7

Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol?

20) Which of the following groups of people has the highest risk of magnesium deficiency? 20) ______ A) Alcoholic men B) Teenage boys

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

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C) Female vegetarians D) Female athletes Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

21) ______ C) phosphorus D) iron

A) lithium B) iodine Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

22)

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

Which of the following statements is true? 22) ______

A) Most of the water that enters the digestive tract is excreted in feces. B) Vegetable oils are about 10 to 15% water by weight. C) Cells produce water as a by-product of energy

metabolism. D) Beverages comprise 100% of a person's total water intake.

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

23) Which of the following foods isn't a good source of magnesium? 23) ______ A) Chocolate B) Leafy greens

C) Beans D) White bread Question Details

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Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

24) In the United States, many communities add very small amounts of _______ to their public water supplies,

because the mineral strengthens teeth.

24) ______ C) calcium D) iodide

A) phosphorus B) fluoride

Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

25) Which of the following groups of minerals are trace minerals? 25) ______ A) Sodium, copper, and potassium B) Calcium, phosphorus, and zinc C) Iron, copper, and zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

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D) Calcium, magnesium, and sodium

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

26)

Chronic excessive alcohol use ______. 26) ______ A) causes the body to retain heat B) increases fat deposits in the abdominal region C) lowers blood pressure

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) causes the heart to shrink

Section : 9.04d Alcohol and Health Gradable : automatic

27) Scientists are uncertain whether _____ is an essential mineral for humans. 27) ______ C) chromium D) vanadium

A) potassium B) magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

28) According to theDietary Guidelines for Americans, 2020-2025, ______ is a nutrient of public health concern. 28) ______ A) chromium B) chloride

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C) potassium D) magnesium

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Dietary guidelines Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

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29) According to theDietary Guidelines for Americans, 2020-2025, ______ is a nutrient of public health concern for pregnant women. 29) ______ C) chromium D) chloride

A) magnesium B) iron Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

30)

deficiencies and excesses of Topic : Dietary guidelines Gradable : automatic

______ is a trace mineral in your body. 30) ______ A) Magnesium B) Copper

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

C) Calcium D) Sulfur or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

31) ____ ions are directly involved in your body's maintenance of normal fluid balance. 31) ______

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C) Chromium D) Copper

A) Potassium B) Selenium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

32) Which of the following groups of minerals are trace minerals? 32) ______ D) Chromium, iodine, and selenium

A) Potassium, copper, and iron B) Magnesium, zinc, and sodium C) Calcium, phosphorus, and magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

33) _____ is the primary source of sodium in the typical American's diet. 33) ______ A) Whole milk B) Tap water Question Details

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C) Fresh fruit D) Processed food Bloom's : 1. Remember Topic : Minerals

Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium

34)

Gradable : automatic

The body uses selenium to make _______. 34) ______ A) hydrochloric acid in the stomach B) polyunsaturated fatty acids C) a group of proteins that have antioxidant function

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

35)

D) glucose from cholesterol molecules that are stored in liver cells Topic : Nutrient functions Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

Chronic alcohol abuse increases the risk of ______. 35) ______ A) fluorosis B) goiter C) pancreatic cancer

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) chronic low blood pressure

Section : 9.04d Alcohol and Health Gradable : automatic

36) Version 1

Yesterday, Aaron 18

consumed the equivalent of 6 cups of water. This amount of water meets the Adequate Intake (AI) for healthy young men. 36) ______ ⊚ ⊚

true false Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Water Section : 9.03c The Essential Balancing Act

37) Candy's blood alcohol concentration is 0.28. Based on this information, Candy is ______. 37) ______ A) relaxed and sociable B) vomiting C) able to drive safely Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol Learning Objective : 9.04.01 Define all of the key terms in this module. Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) acting aggressively

Learning Objective : 9.04.04 Identify factors that influence the blood alcohol concentration. Gradable : automatic

38) When Elaina measured her blood pressure, it was in the hypertension, stage 1 range. Her blood pressure was _____. 38) ______ Version 1

C) 129/85 mm Hg D) 80/120 mm Hg

A) 125/72 mm Hg B) 110/69 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

39) Which of the following foods is a good source of calcium? 39) ______ C) Ground turkey D) Cheddar cheese

A) Green grapes B) White bread

Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

40)

Which of the following statements is true? 40) ______

A) Women make higher amounts of an enzyme that helps metabolize alcohol, so they sober up faster than men, after drinking the same amounts of alcohol. B) A person's body size doesn't influence the rate at which he or she metabolizes alcohol. C) When they drink the same amounts of alcohol, women tend to show the mind-altering effects of alcohol

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longer than men. D) Consuming food along with alcoholcontaining beverages increases the rate at which the digestive tract absorbs the alcohol.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol Learning Objective : 9.04.01 Define all of the key terms in this module.

Learning Objective : 9.04.04 Identify factors that influence the blood alcohol concentration. Gradable : automatic

41) Which of the following groups of people has the highest risk of magnesium deficiency? 41) ______ C) Female athletes D) Older adults

A) Teenage boys B) Young vegetarians Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

42)

Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

In the human body, water is needed to _______. 42) ______ A) transport substances B) make glucose from fatty acids C) provide energy to fuel cellular activity

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

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D) protect DNA from free radical damage

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

43)

Your body uses copper to make _______. 43) ______ C) essential fatty

A) several enzymes that have antioxidant function B) glucose from cholesterol molecules that are stored in liver cells

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

44)

acids D) hydrochloric acid in the stomach Topic : Nutrient functions Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

Which of the following statements is true? 44) ______ A) Total body water doesn't include metabolic water.

B) Prolonged vomiting or diarrhea generally doesn't alter the body's fluid balance. C) The liver is the major regulator of your body's water content and ion concentration. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance.

D) A healthy person's average daily total water input usually equals his or her average total daily water output.

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

45) While at a bar, Thomas drank 6 ounces of whiskey. Based on this information, Thomas consumed about the same amount of alcohol that's in _____ 12-oz cans of regular beer.

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45) ______ C) three D) five

A) four B) two

Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol?

46) Although Artie's body is not zinc deficient, he takes large doses of zinc because his best friend told him it will enhance his athletic performance. He is likely to experience

_____ as a result of this practice.

46) ______ D) increased interest in sexual activity

A) chronic constipation B) reduced HDL cholesterol levels C) increased copper absorption Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases

47)

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

Which of the following substances is a diuretic? 47) ______ A) Calcium B) Salt

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C) Alcohol D) Iron

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.01 Define all of the key terms in this module.

Section : 9.03c The Essential Balancing Act Gradable : automatic

48) _____ ions are directly involved in your body's maintenance of normal fluid balance. 48) ______ A) Sodium B) Calcium

C) Magnesium D) Iron

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

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49) In the United States, which of the following statements is true? 49) ______ A) Tap water is less expensive to drink than bottled water. B) The Environmental Protection Agency permits manufacturers to add vitamins, minerals, and amino acids to their bottled water products. C) The Food and Drug Administration regulates the

Section : 9.03d From the Tap or Bottle? Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Topic : Public health and nutrition Topic : Environmental contaminants

50)

sanitation of public water supplies. D) No federal regulations cover bottled water that's sold throughout the country.

Which of the following substances is a mild diuretic? 50) ______ C) Caffeine D) Phenylalanine

A) Vitamin A B) Iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

51) Version 1

Under normal 25

conditions, a healthy person eliminates most of his or her excess body water through the kidneys. 51) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.03.04 Explain how your body maintains its water balance.

52)

Topic : Water Bloom's : 2. Understand Section : 9.03c The Essential Balancing Act Gradable : automatic

Which of the following statements is false? 52) ______

A) People with Asian ancestry have a higher risk of osteoporosis than people with African ancestry. B) People who have large body frames have a higher risk of osteoporosis than people who have small body frames. C) Women generally have the highest risk of

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

53)

osteoporosis after menopause. D) Physical activities such as jumping rope, walking, and jogging help keep bones strong. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Intracellular water _______. 53) ______ A) is outside of

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cells

D) includes the plasma of blood

B) surrounds cells C) is within cells Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.03b Your Body’s Fluid Compartments Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Learning Objective : 9.03.01 Define all of the key terms in this module. Gradable : automatic

54) Throughout the world, _____ deficiency is the most common nutrient deficiency. 54) ______ A) magnesium B) calcium

C) selenium D) iron

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases Topic : Public health and nutrition Gradable : automatic

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55) Paris is 6-weeks pregnant. Although Paris drank alcohol before she became pregnant, she refuses to drink any alcohol now, because she does not want to have a baby born with _______. 55) ______ C) hepatitis D) cirrhotic liver

A) fetal alcohol spectrum disorder B) pancreatic cancer

disease

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.04.03 Discuss how alcohol affects your body. Topic : Birth defects Section : 9.04d Alcohol and Health

Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

56) Which of the following statements about calcium is false? 56) ______ A) After bones are formed early in life, the body has no need for calcium. B) Adolescents should consume adequate dairy products to build strong bones. C) The calcium in dairy products is well absorbed by Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.02 Describe major roles of key minerals in

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the body. D) A person's calcium intake early in life can affect his or her bone density later. achieving and maintaining good h Topic : Bone and joint health Gradable : automatic

57)

____ is a rich source of heme iron. 57) ______ C) Beef steak D) Fresh broccoli

A) Corn oil margarine B) Fat-free milk Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

58) _____ must be added to grains during the enrichment process. 58) ______ C) Iron D) Zinc

A) Magnesium B) Calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in

achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

59) Which of the following foods contains the most water by weight? 59) ______ C) Whole-wheat A) Tomato B) Butter

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bread D) Baked white

potato, in skin

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Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

60) While Joshua was at a party, he drank too much alcohol. The following morning, he had a headache and his mouth felt very dry. Based on this information, Joshua may have been ______. 60) ______ A) suffering from ion overload syndrome B) experiencing delayed alcohol metabolism disorder C) suffering from acute alcoholism Question Details Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

D) experiencing dehydration

Bloom's : 2. Understand Section : 9.03c The Essential Balancing Act Topic : Alcohol Gradable : automatic

61) Yesterday, Marisa ran in a marathon race. While she ran, she drank several large cups of water at water stations along the race course. At the end of the race, she experienced difficulty making it to the finish line. She was confused, and she complained of having a headache and feeling dizzy. Based on this information, Marisa was probably suffering from ______. 61) ______ A) kidney failure B) brain cancer

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C) heat cramps D) water intoxication

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.03.04 Explain how your body maintains its water balance.

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

62) _______ helps the body maintain normal fluid balance. 62) ______ C) Potassium D) Copper

A) Iron B) Fluoride Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

63)

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

Which of the following statements is true? 63) ______

A) "Deli" meats, such as bologna and ham, are rich sources of potassium and poor sources of sodium. B) Over two-thirds of adult Americans have hypertension. C) The risk of developing hypertension decreases as a Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

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person grows older. D) A blood pressure reading of 116/67 mm Hg is within the normal range. and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

64)

Osteoporosis is characterized by ______. 64) ______ D) immature red blood cells that lack hemoglobin

A) loss of bone mass B) defective collagen production C) destruction of epithelial cells

Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Topic : Bone and joint health

65) Which of the following practices would help a vegan (total vegetarian) increase his or her iron intake from plant foods? 65) ______ snacks A) Replacing butter with olive oil B) Cooking vegetables in a cast iron skillet with tomatoes or lemon juice C) Drinking more milk and avoiding in-between-meal Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

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D) Taking zinc, calcium, and selenium supplements with meals Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

66) ______ D) Increased appetite

A) Inability to concentrate on tasks B) Enlarged thyroid gland C) "Fishy" body odor Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

67) Which of the following women has the highest risk of developing osteoporosis? 67) ______ A) A 40-year-old white woman who has a large body frame and plays singles tennis twice a week. B) A tall 35-year-old African-American woman who consumes 3 cups of dairy products daily. C) A 30-year-old Hispanic-American woman who

Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

plays basketball 5 days a week. D) A sedentary white female college student who smokes cigarettes. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

68) Yesterday, Hayley consumed the equivalent of 12 cups of water. This amount of water slightly exceeds the Adequate Intake (AI) for healthy young women. 68) ______ Version 1

⊚

true

false

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Water Section : 9.03c The Essential Balancing Act

69) Young women who _____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 69) ______ A) avoid smoking tobacco products and drinking alcohol-containing beverages B) consume diets that are low in calcium and vitamin D C) drink fluoridated water and consume iodized salt Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

D) perform weightbearing physical activities on a regular basis

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

70) Women who are trying to become pregnant or are pregnant should ______. 70) ______ A) mix distilled alcohol with fruit juice before consuming it B) drink alcohol only with meals Version 1

C) avoid all forms of alcohol D) limit their alcohol consumption to 35

beer

Version 1

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

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71) _____ is the iron-containing protein in muscle tissue that controls the cells' uptake of oxygen from red blood cells. 71) ______ C) Myoglobin D) Thyroxin

A) Hemoglobin B) Phytic acid Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Learning Objective : 9.02.01 Define all of the key terms in this module. Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

72) Which of the following groups of people has the lowest risk of magnesium deficiency? 72) ______ A) Teenage boys B) Older adults

C) Alcoholics D) People with diabetes

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

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73) People who have African ancestry have a higher risk of osteoporosis than people with white or Asian ancestry. 73) ______ ⊚ ⊚

true false Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

74) Bonita has a metabolic condition that upsets her body's hydration status. Her cells have difficulty removing excess ions from intracellular fluid. As a result of this condition, _______. 74) ______ A) her cells die from a lack of intracellular fluid B) excess calcium and magnesium ions enter her bloodstream C) she is at high risk for type 1 diabetes Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

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D) extracellular fluid moves into her cells, causing them to swell

Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

75) Corey's diet is low in chromium. As a result of his diet, his ______ level is higher than normal. 75) ______ C) hemoglobin D) stomach acid

A) blood glucose B) thyroid hormone Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases

76) Flora is a pregnant woman suffering from severe iodine deficiency. As a result of the deficiency, she has a high

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

risk of giving birth to a child with _______.

76) ______ A) cretinism B) phenylketonuria Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases Topic : Public health and nutrition

C) ariboflavinosis D) type 2 diabetes Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Topic : Birth defects Gradable : automatic

77) Juanita takes megadoses of a single mineral supplement. Lately, she's noticed that Version 1

her fingernails break easily, her hair is falling out, and she's more tired than usual. Her friends have told her that she smells like garlic. Based on this information, Juanita is taking too much _______. 77) ______ C) magnesium D) selenium

A) iron B) calcium Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.04 Identify signs and symptoms associated with

78)

deficiencies and excesses of Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

Copper is a trace mineral, because the _______. 78) ______ per day A) liver stores trace amounts of the mineral B) body's RDA for copper (adults) is 0.9 mg per day C) muscle tissue requires 50 to 150 g of the mineral

Question Details Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Section : 9.01a Major Mineral or Trace Mineral?

79)

D) mineral is difficult to find in the body Bloom's : 3. Apply Learning Objective : 9.01.01 Define all of the key terms in this module. Gradable : automatic

Parathyroid hormone ______. 79) ______ A) signals bone cells to take up calcium from the

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bloodstream B) enables glucose 41

to enter cells C) increases the body's rate of potassium excretion D) enhances the body's ability to absorb and retain Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

calcium

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

80) The _____ play a major role in regulating the body's fluid balance. 80) ______ C) tonsils D) salivary glands

A) kidneys B) parathyroid glands Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance.

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

81) Because she ____, Lizzie has a high risk of hypertension. 81) ______ A) is underweight B) consumes a potassium-rich diet C) smokes cigarettes Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

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D) has Asian ancestry

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid

Balancers: Potassium and Sodium Topic : Public health and nutrition

82)

Gradable : automatic

______ is a trace mineral in your body. 82) ______ C) Phosphorus D) Potassium

A) Calcium B) Zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

83) For the past 4 years, 23-year-old Brenda has been losing a lot of blood during her menstrual periods. She reports feeling tired all of the time. Based on this information, which

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

of the following conditions is she most likely to develop?

83) ______ C) Ulcerative A) Iron deficiency B) Osteoporosis

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

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colitis D) Goiter deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

84) ______ A) distribution of the mineral can be traced as it circulates in the bloodstream B) daily production of hemoglobin requires 50 to 150 g of the mineral

85)

C) body's RDA for iron (adult women) is 18 mg/day D) liver stores trace amounts of the mineral Bloom's : 3. Apply Learning Objective : 9.01.01 Define all of the key terms in this module. Gradable : automatic

Your body needs iodine for _______. 85) ______ D) transporting proteins in lymph

A) carrying oxygen in blood B) maintaining normal thyroid function C) making essential fatty acids Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

86) In the United States, the practice of fortifying _____ with iodine has reduced the risk of cretinism. 86) ______ A) soft drinks

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B) processed vegetables 44

C) table salt D) oatmeal products

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Topic : Deficiency and toxicity diseases

87)

Topic : Public health and nutrition Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

Which of the following statements is false? 87) ______

A) People with African ancestry have a higher risk of osteoporosis than people with Asian or white ancestry. B) Women generally have the highest risk of osteoporosis after menopause. C) Efforts to reduce the risk of osteoporosis should Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

begin early in life. D) Calcium is needed for muscle contraction and blood clot formation. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

88) Boiled beet greens, cooked spinach, and coconut water are rich sources of potassium. 88) ______ ⊚ ⊚

true false Question Details

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Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

89) Which of the following foods is low in sodium and high in potassium? 89) ______ C) Soy sauce D) Canned soup

A) Orange juice B) Dill pickle Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

90) The body has a few ways of eliminating water, including through the _______. 90) ______ C) lymphatic A) lungs B) spleen

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

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system D) liver Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

91) Which of the following substances is a hormone needed for normal bone development and maintenance? 91) ______ C) Glucagon D) Estrogen

A) Alanine B) Insulin Question Details Bloom's : 1. Remember Section : 9.01c Factors that Affect Mineral Absorption and Use Topic : Minerals Accessibility : Keyboard Navigation

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

92) Which of the following blood pressure values is normal? 92) ______ C) 145/60 mm Hg D) 119/85 mm Hg

A) 80/120 mm Hg B) 112/60 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

93) _____ is the iron-containing protein in red blood cells that carries oxygen. 93) ______ A) Thyroxin B) Phytic acid

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C) Myoglobin D) Hemoglobin

Question Details Bloom's : 1. Remember Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation

94)

Learning Objective : 9.02.03 Identify major food sources of key minerals. Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

Chronic alcohol abuse increases the risk of ______. 94) ______ C) skin tumors D) shrinkage of the

A) liver cancer B) low blood pressure

heart

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

Section : 9.04d Alcohol and Health Gradable : automatic

95) In the United States, which of the following statements is true? 95) ______ A) Manufacturers are permitted to add vitamins, minerals, and amino acids to their bottled water and flavored beverage products. B) The Environmental Protection Agency monitors amounts of BPA in plastic baby bottles and sipping cups. C) The Food and Drug Administration regulates Question Details Bloom's : 1. Remember

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bottled water products that are marketed for interstate commerce. D) Bottled water is safer to drink than tap water. Accessibility : Keyboard Navigation Topic : Water

Learning Objective : 9.03.02 List the primary functions of water in your body. Topic : Public health and nutrition Topic : Environmental contaminants Section : 9.03d From the Tap or Bottle?

Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

96) Emory is a college student who has never experienced dental decay. Recently, he slipped and fell on an icy sidewalk. Although he was bruised after the fall, he didn't break any bones. Which of the following dietary practices is the most

likely reason for Emory's strong bones and decayresistant teeth?

96) ______ A) Consuming an alcohol-containing drink each day B) Eating a low-carbohydrate diet C) Taking vitamin E and fish oil supplements daily Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Section : 9.03a What Water Does in Your Body Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.02 Describe major roles of key minerals in

D) Drinking fluoridated water

achieving and maintaining good h Topic : Bone and joint health Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Nutrient functions Gradable : automatic

97) Max is a healthy young man. Based on this information, water makes up about _____% of his body's weight. 97) ______ A) 55 to 60 B) 15 to 20 Question Details

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C) 35 to 40 D) 75 to 80 Bloom's : 1. Remember Accessibility : Keyboard

Navigation Section : 9.03b Your Body’s Fluid Compartments Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Gradable : automatic

98) Which of the following conditions is a common symptom of iron deficiency? 98) ______ D) Increased appetite

A) Brittle bones B) Lack of energy C) "Fishy" body odor Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

99) In general, fresh fruits and vegetables are good sources of ______. 99) ______ A) zinc B) calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

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C) potassium D) iron Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

100)

Which of the following blood pressure values is

normal?

100) ______ C) 145/60 mm Hg D) 123/81 mm Hg

A) 110/69 mm Hg B) 70/120 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

101)

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Brazil nuts contain very high amounts of _______. 101) ______ C) calcium D) copper

A) selenium B) fluorine Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

102) Which of the following foods is a good source of potassium? 102) ______ A) Cured ham B) Soy sauce C) Baked potato, with skin

D) Hot dog with pickle relish

Question Details

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Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Section : 9.02b The Fluid Balancers: Potassium and Sodium

103)

Gradable : automatic

_____ helps insulin enter cells. 103) ______ C) Boron D) Selenium

A) Chromium B) Calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

104) Pickled foods, canned soups, soy sauce and deli (luncheon) meats contain high amounts of ______. 104) ______ C) magnesium D) selenium

A) potassium B) sodium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

105) Version 1

Lydia is concerned 52

about her risk of osteoporosis. To help reduce her risk of this condition, Lydia should ______. 105) ______ A) consume more iron-rich foods B) avoid foods such as kale and frozen yogurt C) reduce her physical activity level Question Details Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

106)

D) avoid smoking cigarettes

Learning Objective : 9.02.01 Define all of the key terms in this module. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

______ is a major mineral in your body. 106) ______ C) Zinc D) Iron

A) Potassium B) Iodine Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

107)

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

Extracellular water ______. 107) ______ A) is within cells

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B) is within the nucleus and DNA

C) includes plasma and tissue fluid D) provides cellular energy

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.03b Your Body’s Fluid Compartments Topic : Water Learning Objective : 9.03.01 Define all of the key terms in this module. Gradable : automatic

Version 1

108) _____ is a weight-bearing physical activity that helps maintain good bone health. 108) ______ C) Lying down D) Swimming

A) Watching TV B) Walking Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

109)

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Which of the following statements is true? 109) ______

A) The risk of developing hypertension decreases as a person grows older. B) A blood pressure reading of 142/81 mm Hg is within the elevated range. C) "Deli" meats, such as bologna and ham, are rich Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

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sources of potassium and poor sources of sodium. D) About one-half of adult Americans have hypertension. and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

110) ______ A) Each gram of alcohol provides 9 kcal. B) A standard alcoholic drink is approximately 5 ounces of beer.

C) A typical beer is 12 to 14% alcohol. D) Ethanol is a depressant drug.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04a What’s Alcohol? Gradable : automatic

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111)

In the human body, water is involved in the _______. 111) ______ D) protection of cell membranes from free radical damage

A) regulation of energy metabolism B) digestion of food C) storage of water-soluble wastes Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

112) Larry's diet lacks ______, which is classified as a major mineral. 112) ______ C) selenium D) calcium

A) iron B) iodine Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

113) Which of the following statements about dietary minerals is true? 113) ______ A) A person's daily

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needs for essential minerals often change as he or she grows or enters a new life stage. B) Typical cooking methods destroy up to 75% of a food's mineral contents. C) Most cells can metabolize minerals for energy. Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral nutrients. Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods.

D) In their natural forms, most foods are poor sources of minerals.

Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Gradable : automatic

114) Mariah thinks she is 6-weeks pregnant. While she was at a party, she _____, because she did not want to endanger the embryo that was developing inside her body. 114) ______ D) limited her alcohol intake to one shot of liquor

A) consumed only dry red wines B) refused all alcoholic beverages C) drank only a few beers Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.04.03 Discuss how alcohol affects your body. Topic : Birth defects Section : 9.04d Alcohol and Health

Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

115) Aaron is a healthy young man. Under normal conditions, he loses most of his excess body water _____. 115) ______ A) in his exhaled Version 1

breath

D) through his intestinal tract

B) in his urine C) through his skin Question Details Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water Bloom's : 2. Understand

116)

Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Over time, excess alcohol intake ______. 116) ______ A) damages the heart muscle B) reduces fat deposits in the abdominal region C) lowers blood pressure

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) reduces heat loss from the body

Section : 9.04d Alcohol and Health Gradable : automatic

117) Sugar, salt, and caffeine have mild diuretic effects on the body. 117) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

Version 1

Activity Type : New Topic : Water Learning Objective : 9.03.01 Define all of the key terms in

this module. Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and

loss. Gradable : automatic

118) If extracellular water has an excess of sodium ions, ______. 118) ______ A) cells lose intracellular fluid and shrink B) sodium ions move into cells C) the body uses the sodium ions for energy Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

119)

D) excess zinc and fluoride ions are eliminated in feces Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

Which of the following activities is "weight-bearing"? 119) ______ C) Lying down D) Lifting weights

A) Swimming laps B) Watching TV Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

120)

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Young women who

_____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 120) ______ D) have AfricanAmerican ancestry

A) drink three alcoholic beverages daily B) consume fluoridated water C) exercise regularly Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

121) The prevalence of _____ tends to be higher in populations that consume diets rich in sodium. 121) ______ C) hypertension D) fluorosis

A) diabetes B) goiter Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium

Topic : Public health and nutrition Gradable : automatic

122) Tyrone has hypertension, stage 2. The last time he measured his blood pressure, the reading was ____ mm Hg. 122) ______ A) 121/82

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B) 148/89 C) 110/78

D) 70/110

Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

123) Which of the following foods has the most sodium per serving? 123) ______ A) Honey ham, smoked, 3 ounces B) Dill pickle, 1 ounce C) Tortilla chips, with nacho cheese, 1 ounce Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

D) Soy sauce, 1 teaspoon

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

124) According to Adequate Intake recommendations, the total water intake for healthy young men is approximately ______ cups/day. 124) ______ A) 15.5 B) 25.5 Question Details Bloom's : 1. Remember

Version 1

C) 4 to 6.5 D) 18 to 20.5 Accessibility : Keyboard Navigation Learning Objective : 9.03.04

Explain how your body maintains its water balance. Topic : Water Section : 9.03c The Essential Balancing Act

Gradable : automatic

125) Which of the following foods contains a lot of nonheme iron, but very little of the mineral is absorbed by the human intestinal tract? 125) ______ C) Whole milk D) Spinach

A) Liver B) Red meat Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in

achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

126) Which of the following minerals is necessary for proper muscle contraction? 126) ______ A) Calcium B) Aluminum

C) Selenium D) Cesium

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127) According to theDietary Guidelines for Americans, 2020-2025, ______ is a nutrient of public health concern. 127) ______ C) chromium D) sulfur

A) copper B) calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.04 Identify signs and symptoms associated with

deficiencies and excesses of Topic : Dietary guidelines Gradable : automatic

128) Alcoholics have a high risk of malnutrition because alcoholic beverages often displace more nutritious foods from their diet. 128) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Alcohol Topic : Deficiency and toxicity diseases

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health Gradable : automatic

129) The introduction of iodized salt in the 1920s dramatically reduced rates of ______ in the United States.

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129) ______ C) anemia D) hypertension

A) goiter B) lung cancer Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Topic : Deficiency and toxicity diseases

130)

Topic : Public health and nutrition Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

In the human body, water is needed to _______. 130) ______ D) monitor nerve cell function

A) remove wastes B) dissolve fat-soluble vitamins C) regulate energy production Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

131) Which of the following foods contains the least water by weight? 131) ______ C) Whole-wheat A) Canola oil B) Apple with skin

bread D) Leaf lettuce Question Details

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Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and

132)

loss. Gradable : automatic

Performing weight-bearing exercise can ______. 132) ______ D) delay the development of goiter

A) increase intestinal absorption of zinc B) strengthen bones C) reduce the body's need for iron Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

133) Calcitonin is the form of iron in red meat that is well absorbed by the human intestinal tract. 133) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.01 Define all of the key terms in this module.

Version 1

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

134)

Which of the following statements about dietary

minerals is true?

134) ______ A) Most cells can metabolize minerals for energy. B) The minerals that are in food cannot be destroyed by usual cooking methods. C) In their natural forms, most foods are poor sources

Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral nutrients. Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods. Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine

of minerals. D) The two major categories of minerals are water soluble and fat soluble. Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Activity Type : New Gradable : automatic

135) Which of the following groups of minerals are major minerals? 135) ______ A) Potassium, magnesium, and sodium B) Calcium, phosphorus, and zinc C) Iron, fluoride, and selenium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

136)

In the United States, which of the following

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D) Sodium, copper, and potassium

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

statements is true?

136) ______ A) No federal regulations cover bottled water that's sold throughout the country. B) Bottled water is safer to drink than tap water. C) The Environmental Protection Agency regulates the sanitation of public water supplies. D) The Food and Drug Administration permits Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your body. Topic : Public health and nutrition Topic : Environmental contaminants

manufacturers to add vitamins, minerals, and amino acids to their bottled water and flavored beverage products.

Section : 9.03d From the Tap or Bottle? Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

137) Deanna has iron deficiency. She should consider including ______ in her diet, because it's a good source of heme iron. 137) ______ A) spinach B) yogurt Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

C) liver D) tea Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

138) Because Kamala doesn't like to cook, she eats fast food chicken and

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fries at least three times a week. When she doesn't eat fast food, she opens a can of soup and makes a ham and cheese sandwich. For snacks, she prefers nacho cheese with tortilla chips, potato chips, and pretzels. Based on this information,

she has a higher than average risk of _______.

138) ______ C) type 1 diabetes D) protein-energy malnutrition

A) hypothyroidism B) hypertension

Question Details Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Section : 9.02b The Fluid Balancers: Potassium and Sodium

Topic : Deficiency and toxicity diseases Bloom's : 4. Analyze Gradable : automatic

139) Which of the following groups of minerals are major minerals? 139) ______ A) Sodium, potassium, and phosphorus B) Sodium, copper, and potassium C) Calcium, zinc, and sodium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

D) Selenium, calcium, and phosphorus

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

140) When Zeke measured his blood pressure, it was in the elevated range. His blood pressure was _____.

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140) ______ C) 65/120 mm Hg D) 135/78 mm Hg

A) 125/78 mm Hg B) 110/69 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

141) According to Adequate Intake recommendations, the total water intake for healthy young women is approximately ______ cups/day. 141) ______ A) 15.5 B) 25.5

C) 18.0 D) 11.0

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

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142) While at a party, Jenna drank 24 ounces of beer, and 15 ounces of wine. Based on this information, her alcohol consumption was equivalent to _____ standard alcoholic drinks. 142) ______ C) 5 D) 6

A) 2 B) 4

Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol?

143)

Extracellular water _______. 143) ______ A) is needed for transporting nutrients within cells B) regulates metabolic processes

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.03b Your Body’s Fluid Compartments Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

C) surrounds cells D) includes the fluid within cells body. Learning Objective : 9.03.01 Define all of the key terms in this module. Gradable : automatic

144) The body eliminates excess water through the _______. Version 1

144) ______ C) thyroid gland D) lymphatic

A) spleen B) skin

system Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

145) Quinn has a tumor in one his parathyroid glands that's causing the gland to secrete too much parathyroid hormone. Based on this information, which of the following signs or

symptoms would you expect him to be experiencing?

145) ______ A) High blood levels of calcium B) Low blood glucose levels C) Bones with higher than normal sodium stores Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension.

D) Bones with higher than normal mineral density Topic : Bone and joint health Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Gradable : automatic

146) Don't buy used plastic food storage, water bottles, or baby bottles, because older forms of plastic may contain ______. 146) ______ A) bisphenol A

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C) electrolytes D) vanadium

B) fluorides

Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Topic : Environmental contaminants Section : 9.03d From the Tap or Bottle?

147) While at a party, Peter became visibly drunk after consuming 6 cans of beer and 2 shots of whiskey in an hour. To sober up as fast as possible, he should ______. 147) ______ D) drink a glass of orange juice that contains a raw egg and tabasco sauce

A) drink 3 cups of strong coffee B) run a mile and then take a cold shower C) stop drinking alcohol

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol

148)

Which of the following statements is false? 148) ______

A) Efforts to reduce the risk of osteoporosis should begin early in life. B) Calcium is needed for muscle contraction and blood clot formation. C) Women generally have the highest risk of

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osteoporosis before menopause. D) Bones store calcium and can release the mineral when it's needed.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

149) Devin doesn't like to cook, so he eats fast food at least three times a week. When he doesn't eat fast food, he opens a can of soup and makes a ham and cheese sandwich. For snacks, he prefers processed cheese cubes, potato chips, and

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

pretzels. Based on this information, his diet is very high in _______.

149) ______ C) beta-carotene D) vitamin D

A) potassium B) sodium Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.03 Identify major food sources of key minerals.

150) After Penny quickly drank her first beer, she felt relaxed and sociable for a while, but soon she had to drink three beers in an hour to obtain the same mind-altering affects. Based on this information, Penny has developed

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

______ to the amount of alcohol in one or two beers.

150) ______ A) tolerance B) withdrawal Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand

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C) inhibition D) impairment Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol Learning Objective : 9.04.01

Define all of the key terms in this module. Learning Objective : 9.04.03 Discuss how alcohol affects your body.

Gradable : automatic

151) In the United States, ______ have a high risk of hypertension. 151) ______ A) young, physically active non-Hispanic white males

not drink alcohol D) people with African ancestry

B) teens who consume large amounts of fruit C) college-age non-Hispanic white females who do Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium

Topic : Public health and nutrition Gradable : automatic

152) Since he was a 2-year-old, Benny has been drinking well water that contains a high amount of fluoride. Based on this information, you would expect Benny to have _______. 152) ______ A) iron-deficiency anemia B) type 1 diabetes Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.04 Identify signs and symptoms associated with

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C) dental fluorosis D) hair loss deficiencies and excesses of Topic : Deficiency and toxicity diseases Topic : Environmental contaminants Gradable : automatic

153)

Which of the following statements is true? 153) ______

A) About 30% of an average person's body is water. B) A person's body water content increases with increasing age. C) Water comprises approximately 25% of lean

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.03b Your Body’s Fluid Compartments Learning Objective : 9.03.04 Explain how your body maintains its water

154) Bethany's baby was born with heart problems and facial defects that included a thin upper lip, no midline groove (philtrum) under his nose, and eye openings that were shorter than normal. Additionally, his head circumference was shorter than normal for a newborn. When he was 2 years of age, he

muscle tissue. D) On average, a healthy young woman has slightly less body water than a healthy young man. balance. Topic : Water Gradable : automatic

had the mental abilities of a 4-month-old infant. Based on this information, Bethany's baby probably has _____ syndrome.

154) ______ A) fetal alcohol B) irritable bowel

Question Details Accessibility : Keyboard Navigation Topic : Alcohol Bloom's : 4. Analyze Topic : Birth defects Section : 9.04d Alcohol and Health

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C) metabolic D) ZollingerEllison Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

155)

Scientists are uncertain whether _____ is an essential

mineral for humans.

155) ______ C) zinc D) silicon

A) iodide B) magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

156) Milton is a vegan (total vegetarian). He can increase his intestinal tract's ability to absorb iron in his diet by combining iron-rich plant foods with sources of ______. 156) ______ C) vitamin A D) calcium

A) vitamin C B) copper Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

157) _______ helps the body maintain normal fluid balance. 157) ______ A) Copper B) Sodium

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C) Iron D) Fluoride

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

158) Alan loves to eat canned salmon and sardines, even though the fish have tiny bones in them. These fish are good sources of _______. 158) ______ C) vitamin C D) calcium

A) magnesium B) folate Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

159) Ricky has normal blood pressure, because his blood pressure readings are consistently around _______. 159) ______ A) 142/92 mm Hg B) 90/120 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

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C) 128/88 mm Hg D) 117/65 mm Hg and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

160) Drinking alcohol increases the body's elimination of calcium and magnesium. 160) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Topic : Alcohol

Version 1

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health Gradable : automatic

Answer Key

MyPlate Updates

Test name: Schiff3e_TB_Unit 09 DGA 1) TRUE 2) B 3) B 4) A 5) D 6) D 7) D 8) TRUE 9) D 10) A 11) FALSE 12) D 13) D 14) TRUE 15) D 16) A 17) A 18) D 19) B Version 1

20) A 21) C 22) C 23) D 24) B 25) C 26) B 27) D 28) C 29) B 30) B 31) A 32) D 33) D 34) C 35) C 36) FALSE 37) B 38) C 39) D 40) C Version 1

41) D 42) A 43) A 44) D 45) A 46) B 47) C 48) A 49) A 50) C 51) TRUE 52) B 53) C 54) D 55) A 56) A 57) C 58) C 59) A 60) D 61) D Version 1

62) C 63) D 64) A 65) B 66) A 67) D 68) TRUE 69) B 70) C 71) C 72) A 73) FALSE 74) D 75) A 76) A 77) D 78) B 79) D 80) A 81) C 82) B Version 1

83) A 84) C 85) B 86) C 87) A 88) TRUE 89) A 90) A 91) D 92) B 93) D 94) A 95) C 96) D 97) A 98) B 99) C 100) A 101) A 102) C 103) A Version 1

104) B 105) D 106) A 107) C 108) B 109) D 110) D 111) B 112) D 113) A 114) B 115) B 116) A 117) FALSE 118) A 119) D 120) A 121) C 122) B 123) A 124) A Version 1

125) D 126) A 127) B 128) TRUE 129) A 130) A 131) A 132) B 133) FALSE 134) B 135) A 136) C 137) C 138) B 139) A 140) A 141) D 142) C 143) C 144) B 145) A Version 1

146) A 147) C 148) C 149) B 150) A 151) D 152) C 153) D 154) A 155) D 156) A 157) B 158) D 159) D 160) TRUE

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Which of the following statements is false? 1) ______

2) Tyrone has hypertension, stage 2. The last time he measured his blood pressure, the reading was ____ mm Hg. 2) ______ C) 70/110 D) 148/89

A) 110/78 B) 121/82 Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

3) In the United States, which of the following statements is true? 3) ______ A) The Food and Version 1

Drug Administration regulates the sanitation of public water supplies. B) No federal regulations cover bottled water that's sold throughout the country. C) The Environmental Protection Agency permits manufacturers to add vitamins, minerals, and amino acids to

their bottled water products. D) Tap water is less expensive to drink than bottled water. Section : 9.03d From the Tap or Bottle? Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Topic : Public health and nutrition Topic : Environmental contaminants

4) Bethany's baby was born with heart problems and facial defects that included a thin upper lip, no midline groove (philtrum) under his nose, and eye openings that were shorter than normal. Additionally, his head circumference was shorter than normal for a newborn. When he was 2 years of age, he

had the mental abilities of a 4-month-old infant. Based on this information, Bethany's baby probably has _____ syndrome.

4) ______ C) ZollingerA) fetal alcohol B) metabolic

Ellison D) irritable bowel Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Alcohol Bloom's : 4. Analyze Topic : Birth defects Section : 9.04d Alcohol and Health

Chronic alcohol abuse increases the risk of ______. 5) ______ A) fluorosis

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B) chronic low blood pressure C) pancreatic cancer

D) goiter

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

Section : 9.04d Alcohol and Health Gradable : automatic

6) Bonita has a metabolic condition that upsets her body's hydration status. Her cells have difficulty removing excess ions from intracellular fluid. As a result of this condition, _______. 6) ______ A) her cells die from a lack of intracellular fluid B) she is at high risk for type 1 diabetes C) excess calcium and magnesium ions enter her

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

bloodstream D) extracellular fluid moves into her cells, causing them to swell Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

7) Which of the following foods is a good source of potassium? 7) ______ A) Cured ham B) Soy sauce C) Hot dog with pickle relish

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D) Baked potato, with skin

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Your body needs iodine for _______. 8) ______ D) transporting proteins in lymph

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

Chronic alcohol abuse increases the risk of ______. 9) ______ A) thyroid enlargement B) vitamin toxicity syndrome

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

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C) breast cancer D) low blood pressure Section : 9.04d Alcohol and Health Gradable : automatic

10) Calcitonin is the form of iron in red meat that is well absorbed by the human intestinal tract. 10) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.01 Define all of the key terms in this module.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

11) Young women who _____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 11) ______ A) have African-American ancestry B) exercise regularly C) consume fluoridated water Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

D) drink three alcoholic beverages daily

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

12) Devin doesn't like to cook, so he eats fast food at least three times a week. When he doesn't eat fast food, he opens a can of Version 1

soup and makes a ham and cheese sandwich. For snacks, he prefers processed cheese cubes, potato chips, and pretzels. Based on this information, his diet is very high in _______. 12) ______ C) sodium D) potassium

A) vitamin D B) beta-carotene Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

13) _______ helps the body maintain normal fluid balance. 13) ______ C) Copper D) Iron

A) Fluoride B) Sodium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

14)

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

Parathyroid hormone ______. 14) ______ A) enables glucose to enter cells B) enhances the body's ability to absorb and retain

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calcium C) increases the body's rate of potassium 6

excretion D) signals bone cells to take up calcium from the Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

bloodstream Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

15) Boiled beet greens, cooked spinach, and coconut water are rich sources of potassium. 15) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

16) _____ is the iron-containing protein in red blood cells that carries oxygen. 16) ______ A) Phytic acid B) Myoglobin Question Details Bloom's : 1. Remember Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine

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C) Hemoglobin D) Thyroxin Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

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17) Which of the following groups of minerals are major minerals? 17) ______ D) Sodium, copper, and potassium

A) Calcium, zinc, and sodium B) Sodium, potassium, and phosphorus C) Selenium, calcium, and phosphorus Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

18)

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

In the human body, water is needed to _______. 18) ______ A) dissolve fat-soluble vitamins B) remove wastes C) monitor nerve cell function

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

D) regulate energy production

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

19) _____ ions are directly involved in your body's maintenance of normal fluid balance. 19) ______

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C) Sodium D) Calcium

A) Iron B) Magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

20) When Zeke measured his blood pressure, it was in the elevated range. His blood pressure was _____. 20) ______ C) 135/78 mm Hg D) 125/78 mm Hg

A) 65/120 mm Hg B) 110/69 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

21) Yesterday, Hayley consumed the equivalent of 12 cups of water. This amount of water slightly exceeds the

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Adequate Intake (AI) for healthy young women.

21) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation

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Activity Type : New Bloom's : 3. Apply Topic : Water

Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and loss.

Gradable : automatic

22) While at a bar, Thomas drank 6 ounces of whiskey. Based on this information, Thomas consumed about the same amount of alcohol that's in _____ 12-oz cans of regular beer. 22) ______ C) four D) two

A) five B) three

Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol?

23) The body eliminates excess water through the _______. 23) ______ A) spleen B) lymphatic system Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

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C) thyroid gland D) skin Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

24)

Corey's diet is low in chromium. As a result of his

diet, his ______ level is

24) ______

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C) thyroid hormone D) hemoglobin

A) stomach acid B) blood glucose Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

25) Paris is 6-weeks pregnant. Although Paris drank alcohol before she became pregnant, she refuses to drink any alcohol now, because she does not want to have a baby born with _______. 25) ______ D) cirrhotic liver A) hepatitis B) pancreatic cancer C) fetal alcohol spectrum disorder

disease

Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

26) Which of the following practices would help a vegan (total vegetarian) increase his or her iron intake from plant foods? 26) ______ A) Replacing butter with olive oil Version 1

B) Cooking vegetables in a cast iron 13

skillet with tomatoes or lemon juice C) Taking zinc, calcium, and selenium supplements with meals

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

27) Flora is a pregnant woman suffering from severe iodine deficiency. As a result of the deficiency, she has a high

D) Drinking more milk and avoiding inbetween-meal snacks Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

risk of giving birth to a child with _______.

27) ______ C) phenylketonuria D) type 2 diabetes

A) ariboflavinosis B) cretinism Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases Topic : Public health and nutrition

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Topic : Birth defects Gradable : automatic

28) While at a party, Peter became visibly drunk after consuming 6 cans of beer and 2 shots of whiskey in an hour. To sober up as fast as possible, he should ______. 28) ______ A) stop drinking alcohol B) drink 3 cups of strong coffee C) drink a glass of orange juice that contains a raw Version 1

egg and tabasco sauce D) run a mile and then take a cold shower

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol

29) Which of the following groups of people has the highest risk of magnesium deficiency? 29) ______ C) Teenage boys D) Female vegetarians

A) Alcoholic men B) Female athletes

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

30) Which of the following foods contains a lot of nonheme iron, but very little of the mineral is absorbed by the human intestinal tract? 30) ______ A) Spinach B) Whole milk Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in

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C) Red meat D) Liver achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

31) According to the Dietary Guidelines for Americans, ______ is a nutrient of public health concern. 31) ______ C) potassium D) chloride

A) chromium B) magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of

32)

Topic : Dietary guidelines Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Which of the following statements is true? 32) ______ A) A typical beer is 12 to 14% alcohol. B) Each gram of alcohol provides 9 kcal. C) A standard alcoholic drink is approximately 5

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

ounces of beer. D) Ethanol is a depressant drug. Section : 9.04a What’s Alcohol? Gradable : automatic

33) Sahara's diet contains high amounts of _______, which is classified as a major mineral. 33) ______ A) lithium

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B) iron C) iodine

D) phosphorus

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

34)

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

Which of the following statements is true? 34) ______ A) Beverages comprise 100% of a person's total water

intake. B) Most of the water that enters the digestive tract is excreted in feces. C) Cells produce water as a by-product of energy

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

35)

metabolism. D) Vegetable oils are about 10 to 15% water by weight.

Extracellular water ______. 35) ______ D) provides cellular A) is within cells B) includes plasma and tissue fluid C) is within the nucleus and DNA

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

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energy

Section : 9.03b Your Body’s Fluid Compartments Topic : Water Learning Objective : 9.03.01

Define all of the key terms in this module. Gradable : automatic

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36) Ricky has normal blood pressure, because his blood pressure readings are consistently around _______. 36) ______ C) 117/65 mm Hg D) 90/120 mm Hg

A) 142/92 mm Hg B) 128/88 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

37)

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Which of the following activities is "weight-bearing"? 37) ______ C) Lifting weights D) Lying down

A) Swimming laps B) Watching TV

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

38) The prevalence of _____ tends to be higher in populations that consume diets rich in sodium. 38) ______ A) hypertension

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B) goiter C) diabetes

D) fluorosis

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Public health and nutrition Gradable : automatic

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39) When Elaina measured her blood pressure, it was in the hypertension, stage 1 range. Her blood pressure was _____. 39) ______ C) 125/72 mm Hg D) 80/120 mm Hg

A) 129/85 mm Hg B) 110/69 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

40) Larry's diet lacks ______, which is classified as a major mineral. 40) ______ A) iron B) iodine Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

41)

C) selenium D) calcium or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

Which of the following statements is true? 41) ______

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A) A blood pressure reading of 142/81 mm Hg is within the elevated range. B) The risk of developing hypertension decreases as a person grows older. C) About one-half of adult Americans have

Question Details Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

hypertension. D) "Deli" meats, such as bologna and ham, are rich sources of potassium and poor sources of sodium. and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

42) According to the Dietary Guidelines for Americans, ______ is a nutrient of public health concern for pregnant women. 42) ______ C) chromium D) iron

A) chloride B) magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

deficiencies and excesses of Topic : Dietary guidelines Gradable : automatic

43) On average, a healthy young woman has more body fat and less body water than a healthy young man. 43) ______ ⊚ ⊚ Version 1

true false 23

Learning Objective : 9.03.02 List the primary functions of water in your body. Bloom's : 2. Understand Gradable : automatic

Question Details Accessibility : Keyboard Navigation Activity Type : New Section : 9.03b Your Body’s Fluid Compartments Topic : Water

44) Scientists are uncertain whether _____ is an essential mineral for humans. 44) ______ C) silicon D) iodide

A) magnesium B) zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

45) Yesterday, Aaron consumed the equivalent of 6 cups of water. This amount of water meets the Adequate Intake

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

(AI) for healthy young men.

45) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Water Section : 9.03c The Essential Balancing Act

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Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

46)

Which of the following groups of minerals are trace

minerals?

46) ______ D) Chromium, iodine, and selenium

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

47) _____ is the primary source of sodium in the typical American's diet. 47) ______ C) Whole milk D) Fresh fruit

A) Tap water B) Processed food Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

48) Which of the following conditions is a common symptom of iron deficiency? 48) ______ A) Lack of energy B) Brittle bones

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C) Increased appetite D) "Fishy" body 25

odor

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deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

49) In the United States, the practice of fortifying _____ with iodine has reduced the risk of cretinism. 49) ______ C) table salt D) soft drinks

A) oatmeal products B) processed vegetables Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Topic : Deficiency and toxicity diseases

50)

Topic : Public health and nutrition Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

Which of the following substances is a diuretic? 50) ______ A) Salt B) Iron

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.01 Define all of the key terms in this module.

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C) Alcohol D) Calcium Section : 9.03c The Essential Balancing Act Gradable : automatic

51)

____ is a rich source of heme iron. 51) ______ C) Corn oil margarine D) Fat-free milk

A) Beef steak B) Fresh broccoli

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

52)

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

_____ helps insulin enter cells. 52) ______ C) Selenium D) Chromium

A) Calcium B) Boron Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

53) While at a party, Jenna drank 24 ounces of beer, and 15 ounces of wine. Based on this information, her alcohol consumption was equivalent to _____ standard alcoholic drinks. 53) ______ A) 4

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B) 2 C) 5

D) 6

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Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol?

54) According to the Dietary Guidelines for Americans, healthy people should limit their sodium intake to less than ______ per day. 54) ______ C) 150 mg D) 2300 mg

A) 3000 mg B) 10 mg Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of

Topic : Dietary guidelines Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

55) ____ ions are directly involved in your body's maintenance of normal fluid balance. 55) ______ A) Copper B) Selenium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

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C) Potassium D) Chromium Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

56)

Performing weight-bearing exercise can ______. 56) ______ D) delay the development of goiter

A) strengthen bones B) increase intestinal absorption of zinc C) reduce the body's need for iron

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

57) Which of the following substances is a hormone needed for normal bone development and maintenance? 57) ______ C) Glucagon D) Insulin

A) Alanine B) Estrogen Question Details Bloom's : 1. Remember Section : 9.01c Factors that Affect Mineral Absorption and Use Topic : Minerals Accessibility : Keyboard Navigation

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

58) Which of the following statements about calcium is false? 58) ______ A) The calcium in

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dairy products is well absorbed by the body. B) A person's calcium intake early in life can affect his or her bone density later. C) Adolescents should consume adequate dairy products to build strong bones. Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.02 Describe major roles of key minerals in

D) After bones are formed early in life, the body has no need for calcium. achieving and maintaining good h Topic : Bone and joint health Gradable : automatic

59) Candy's blood alcohol concentration is 0.28. Based on this information, Candy is ______. 59) ______ D) able to drive A) vomiting B) relaxed and sociable C) acting aggressively

safely

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol Learning Objective : 9.04.01 Define all of the key terms in this module. Learning Objective : 9.04.03 Discuss how alcohol affects your body.

60)

Learning Objective : 9.04.04 Identify factors that influence the blood alcohol concentration. Gradable : automatic

Which of the following statements is true? 60) ______

A) When they drink the same amounts of alcohol, women tend to show the mind-altering effects of alcohol longer than men. Version 1

B) A person's body size doesn't influence the rate at which he or she metabolizes alcohol. 32

C) Consuming food along with alcohol-containing beverages increases the rate at which the digestive tract absorbs the alcohol. D) Women make higher amounts of an enzyme that

helps metabolize alcohol, so they sober up faster than men, after drinking the same amounts of alcohol. Learning Objective : 9.04.04 Identify factors that influence the blood alcohol concentration. Gradable : automatic

61) Deanna has iron deficiency. She should consider including ______ in her diet, because it's a good source of heme iron. 61) ______ C) spinach D) liver

A) tea B) yogurt Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

62)

Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

Which of the following statements is true? 62) ______

A) Signs of alcohol poisoning include a slowed and irregular heart rate. B) Alcohol is stored in body fat. C) In the United States, a BAC of 0.12% is the legal

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limit for intoxication for adult drivers. D) The pancreas is the primary site for alcohol metabolism.

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Section : 9.04c How Your Body Processes Alcohol

63) Sugar, salt, and caffeine have mild diuretic effects on the body. 63) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Water Learning Objective : 9.03.01 Define all of the key terms in this module.

Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

64) Which of the following foods is low in sodium and high in potassium? 64) ______ A) Canned soup B) Soy sauce Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

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C) Orange juice D) Dill pickle Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

65)

The oxalic acid in spinach reduces the body's ability to

absorb the calcium that's in the leafy vegetable.

65) ______ ⊚ ⊚

true false

Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

66) Mariah thinks she is 6-weeks pregnant. While she was at a party, she _____, because she did not want to endanger the embryo that was developing inside her body. 66) ______ A) drank only a few beers B) consumed only dry red wines C) limited her alcohol intake to one shot of liquor Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.04.03 Discuss how alcohol affects your body. Topic : Birth defects Section : 9.04d Alcohol and Health

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D) refused all alcoholic beverages

Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

67) ______ C) Lying down D) Walking

A) Watching TV B) Swimming

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

68)

In the human body, water is involved in the _______. 68) ______ D) protection of cell membranes from free radical damage

A) regulation of energy metabolism B) storage of water-soluble wastes C) digestion of food Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

69) While at a party, Phil drank 36 ounces of beer, and 6 ounces of wine. Based on this information, his alcohol consumption was equivalent to _____ standard alcoholic drinks. 69) ______ A) 7 B) 5

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C) 9 D) 2

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Topic : Alcohol Section : 9.04a What’s Alcohol? Learning Objective : 9.04.02 Describe the amounts of beer, malt liquor, liquor, and wine that represe Gradable : automatic

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70)

The body uses selenium to make _______. 70) ______ A) polyunsaturated fatty acids B) a group of proteins that have antioxidant function C) glucose from cholesterol molecules that are stored

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

71)

in liver cells D) hydrochloric acid in the stomach Topic : Nutrient functions Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

Your body uses copper to make _______. 71) ______ C) essential fatty

A) glucose from cholesterol molecules that are stored in liver cells B) several enzymes that have antioxidant function

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

acids D) hydrochloric acid in the stomach Topic : Nutrient functions Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

72) Alcoholics have a high risk of malnutrition because alcoholic beverages often displace more nutritious foods from their diet.

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72) ______ ⊚ ⊚

true false Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Alcohol Topic : Deficiency and toxicity diseases

73) Which of the following groups of minerals are major minerals? 73) ______ D) Calcium, phosphorus, and zinc

A) Potassium, magnesium, and sodium B) Iron, fluoride, and selenium C) Sodium, copper, and potassium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

74) According to the Dietary Guidelines for Americans, ______ is a nutrient of public health concern. 74) ______ A) calcium B) copper

C) sulfur D) chromium Question Details

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Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.04 Identify signs and symptoms associated with

deficiencies and excesses of Topic : Dietary guidelines Gradable : automatic

75) Drinking alcohol increases the body's elimination of calcium and magnesium. 75) ______ ⊚ ⊚

true false Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Topic : Alcohol

76) Under normal conditions, a healthy person eliminates most of his or her excess body water through the kidneys. 76) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.03.04 Explain how your body maintains its water balance.

Version 1

Topic : Water Bloom's : 2. Understand Section : 9.03c The Essential Balancing Act Gradable : automatic

77) Quinn has a tumor in one his parathyroid glands that's causing the gland to secrete too much parathyroid hormone. Based on this information, which of the following signs or

symptoms would you expect him to be experiencing?

77) ______ A) Bones with higher than normal sodium stores B) Low blood glucose levels C) High blood levels of calcium Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension.

78)

Over time, excess alcohol intake ______. 78) ______ A) damages the heart muscle B) reduces fat deposits in the abdominal region C) reduces heat loss from the body

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) lowers blood pressure

Section : 9.04d Alcohol and Health Gradable : automatic

79) Milton is a vegan (total vegetarian). He can increase his intestinal tract's ability to absorb iron in his diet by combining iron-rich plant foods with sources of ______.

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79) ______ C) vitamin A D) vitamin C

A) calcium B) copper Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

80) Yesterday, Marisa ran in a marathon race. While she ran, she drank several large cups of water at water stations along the race course. At the end of the race, she experienced difficulty making it to the finish line. She was confused, and she complained of having a headache and feeling dizzy. Based on this information, Marisa was probably suffering from ______. 80) ______ C) heat cramps D) kidney failure

A) brain cancer B) water intoxication Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.03.04 Explain how your body maintains its water balance.

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

81) The introduction of iodized salt in the 1920s dramatically reduced rates of ______ in the United States. 81) ______ A) goiter Version 1

B) lung cancer C) hypertension 42

D) anemia

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Topic : Public health and nutrition Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

82) Which of the following foods contains the most water by weight? 82) ______ C) Watermelon D) Corn oil

A) Apple with skin B) Whole-wheat bread

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

83)

Extracellular water _______. 83) ______ A) regulates metabolic processes B) surrounds cells C) is needed for transporting nutrients within cells

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D) includes the fluid within cells

body. Learning Objective : 9.03.01 Define all of the key terms in this module. Gradable : automatic

84) Which of the following minerals is necessary for proper muscle contraction? 84) ______ C) Selenium D) Cesium

A) Aluminum B) Calcium

Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

85) Which of the following foods contains the least water by weight? 85) ______ C) Canola oil D) Leaf lettuce

A) Apple with skin B) Whole-wheat bread

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

86)

Which of the following statements is true? 86) ______

A) Over two-thirds of adult Americans have hypertension.

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B) A blood pressure reading of 116/67 mm Hg is within the

normal range. C) "Deli" meats, such as bologna and ham, are rich sources of potassium and poor sources of sodium. D) The risk of developing hypertension decreases as a Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

person grows older.

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

87) _______ helps the body maintain normal fluid balance. 87) ______ C) Iron D) Copper

A) Fluoride B) Potassium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h

Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Nutrient functions Gradable : automatic

88) Which of the following foods contains the most water by weight? 88) ______ A) Whole-wheat bread B) Tomato

Question Details

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C) Baked white potato, in skin D) Butter Bloom's : 1. Remember Accessibility : Keyboard

Navigation Topic : Water Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and

89)

loss. Gradable : automatic

______ is a trace mineral in your body. 89) ______ C) Copper D) Sulfur

A) Calcium B) Magnesium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

90) Which of the following groups of people has the highest risk of magnesium deficiency? 90) ______ A) Older adults B) Young vegetarians Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

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C) Female athletes D) Teenage boys Section : 9.02c Iron and Magnesium: Power Minerals Topic : Deficiency and toxicity diseases Gradable : automatic

91) People who have anorexia nervosa have a higher risk of osteoporosis than people who don't have this eating disorder.

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91) ______ ⊚ ⊚

true false Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

92) Don't buy used plastic food storage, water bottles, or baby bottles, because older forms of plastic may contain ______. 92) ______ C) fluorides D) electrolytes

A) bisphenol A B) vanadium

Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Topic : Environmental contaminants Section : 9.03d From the Tap or Bottle?

93)

Brazil nuts contain very high amounts of _______. 93) ______ A) selenium B) copper

Question Details

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C) fluorine D) calcium Bloom's : 1. Remember Topic : Minerals

Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Section : 9.02d Selenium and Copper: Free Radical Fighters

Gradable : automatic

94) If extracellular water has an excess of sodium ions, ______. 94) ______ feces A) sodium ions move into cells B) the body uses the sodium ions for energy C) excess zinc and fluoride ions are eliminated in

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

D) cells lose intracellular fluid and shrink Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

95) Lydia is concerned about her risk of osteoporosis. To help reduce her risk of this condition, Lydia should ______. 95) ______ A) avoid foods such as kale and frozen yogurt B) avoid smoking cigarettes C) consume more iron-rich foods Question Details Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply

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D) reduce her physical activity level

Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension.

Topic : Bone and joint health Gradable : automatic

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96)

Which of the following statements is true? 96) ______

A) A healthy person's average daily total water input usually equals his or her average total daily water output. B) Total body water doesn't include metabolic water. C) Prolonged vomiting or diarrhea generally doesn't alter the body's fluid balance. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance.

D) The liver is the major regulator of your body's water content and ion concentration.

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

97) Emory is a college student who has never experienced dental decay. Recently, he slipped and fell on an icy sidewalk. Although he was bruised after the fall, he didn't break any bones. Which of the following dietary practices is the most likely reason for Emory's strong bones and decay-resistant teeth? 97) ______ A) Eating a low-carbohydrate diet B) Consuming an alcohol-containing drink each day C) Drinking fluoridated water Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Section : 9.03a What Water Does in Your Body

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D) Taking vitamin E and fish oil supplements daily Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.02 Describe major roles of key minerals in achieving and maintaining good h Topic : Bone and joint health Learning Objective : 9.02.04

Identify signs and symptoms associated with deficiencies and excesses of Topic : Nutrient functions

Gradable : automatic

98) Women who are trying to become pregnant or are pregnant should ______. 98) ______ A) avoid all forms of alcohol B) mix distilled alcohol with fruit juice before consuming it C) drink alcohol only with meals Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body. Section : 9.04d Alcohol and Health

D) limit their alcohol consumption to beer

Learning Objective : 9.04.05 Discuss how your alcohol use can affect others. Gradable : automatic

99) Which of the following foods has the most sodium per serving? 99) ______ A) Honey ham, smoked, 3 ounces B) Tortilla chips, with nacho cheese, 1 ounce C) Dill pickle, 1 ounce Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

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D) Soy sauce, 1 teaspoon

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

100) Which of the following conditions is a common sign of iron deficiency? 100) ______ C) Brittle bones D) Increased energy level

A) Pale skin B) Increased appetite

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

101) According to Adequate Intake recommendations, the total water intake for healthy young men is approximately ______ cups/day. 101) ______ C) 25.5 D) 18 to 20.5

A) 15.5 B) 4 to 6.5 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance.

102)

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

Which of the following statements is true? 102) ______ A) A person's body

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water content increases with increasing age. B) About 30% of an average person's body is water. C) Water comprises approximately 25% of lean muscle tissue.

D) On average, a healthy young woman has slightly less body water than a healthy young man.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.03b Your Body’s Fluid Compartments Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water Gradable : automatic

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103) Foods that contain calcium that has high bioavailability include ______. 103) ______ C) plain yogurt D) sweet potatoes

A) collard greens B) fresh spinach Question Details Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.01 Define all of the key terms in this module.

Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

104) Which of the following groups of people has the lowest risk of magnesium deficiency? 104) ______ A) Older adults B) People with diabetes

C) Teenage boys D) Alcoholics

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105) Juanita takes megadoses of a single mineral supplement. Lately, she's noticed that her fingernails break easily, her hair is falling out, and she's more tired than usual. Her friends have told her that she smells like garlic. Based on

this information, Juanita is taking too much _______.

105) ______ C) calcium D) iron

A) selenium B) magnesium Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.04 Identify signs and symptoms associated with

106)

deficiencies and excesses of Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

Intracellular water _______. 106) ______ A) is outside of cells B) is within cells

C) surrounds cells D) includes the plasma of blood body. Learning Objective : 9.03.01 Define all of the key terms in this module. Gradable : automatic

107) _____ must be added to grains during the enrichment process. Version 1

107) ______ C) Iron D) Magnesium

A) Calcium B) Zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.02 Describe major roles of key minerals in

achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

108) Max is a healthy young man. Based on this information, water makes up about _____% of his body's weight. 108) ______ A) 15 to 20 B) 75 to 80

C) 55 to 60 D) 35 to 40

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109) Pickled foods, canned soups, soy sauce and deli (luncheon) meats contain high amounts of ______. 109) ______ C) magnesium D) potassium

A) sodium B) selenium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

110)

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

Osteoporosis is characterized by ______. 110) ______ A) immature red blood cells that lack hemoglobin B) loss of bone mass C) defective collagen production

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Topic : Bone and joint health

111)

D) destruction of epithelial cells

Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Gradable : automatic

Chronic excessive alcohol use ______. 111) ______ A) causes the body

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to retain heat B) causes the heart to shrink C) increases fat deposits in the abdominal region Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

D) lowers blood pressure Section : 9.04d Alcohol and Health Gradable : automatic

112) Which of the following women has the highest risk of developing osteoporosis? 112) ______ A) A tall 35-year-old African-American woman who consumes 3 cups of dairy products daily. B) A 30-year-old Hispanic-American woman who plays basketball 5 days a week. C) A 40-year-old white woman who has a large body

Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

113)

frame and plays singles tennis twice a week. D) A sedentary white female college student who smokes cigarettes. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

Chronic alcohol abuse increases the risk of ______. 113) ______ D) shrinkage of the A) skin tumors B) liver cancer C) low blood pressure

heart

Question Details

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Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Alcohol Learning Objective : 9.04.03 Discuss how alcohol affects your body.

Section : 9.04d Alcohol and Health Gradable : automatic

114) Which of the following statements about dietary minerals is true? 114) ______ A) A person's daily needs for essential minerals often change as he or she grows or enters a new life stage. B) Most cells can metabolize minerals for energy. C) In their natural forms, most foods are poor sources

Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral nutrients. Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods.

of minerals. D) Typical cooking methods destroy up to 75% of a food's mineral contents. Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals Accessibility : Keyboard Navigation Gradable : automatic

115) Which of the following blood pressure values is normal? 115) ______ A) 112/60 mm Hg B) 145/60 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand

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C) 119/85 mm Hg D) 80/120 mm Hg Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and

Sodium Gradable : automatic

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116)

Iron is a trace mineral, because the _______. 116) ______

A) liver stores trace amounts of the mineral B) daily production of hemoglobin requires 50 to 150 g of the mineral C) distribution of the mineral can be traced as it

117) In the United States, many communities add very small amounts of _______ to their public water supplies,

circulates in the bloodstream D) body's RDA for iron (adult women) is 18 mg/day Bloom's : 3. Apply Learning Objective : 9.01.01 Define all of the key terms in this module. Gradable : automatic

because the mineral strengthens teeth.

117) ______ A) fluoride B) calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

C) phosphorus D) iodide Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

118) Because she ____, Lizzie has a high risk of hypertension. Version 1

118) ______ C) is underweight D) has Asian ancestry

A) consumes a potassium-rich diet B) smokes cigarettes

Topic : Public health and nutrition Gradable : automatic

119) Which of the following foods contains the most copper per typical serving? 119) ______ C) Dry-roasted cashews D) Baked beans

A) Beef liver B) Sunflower seeds

Question Details Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Bloom's : 4. Analyze Section : 9.02d Selenium and Copper: Free Radical Fighters Gradable : automatic

120) Aaron is a healthy young man. Under normal conditions, he loses most of his excess body water _____. 120) ______ A) in his urine B) in his exhaled breath

C) through his skin D) through his intestinal tract Question Details

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Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water Bloom's : 2. Understand Section : 9.03c The Essential Balancing Act Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

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121) Which of the following statements about dietary minerals is true? 121) ______ A) The two major categories of minerals are water soluble and fat soluble. B) The minerals that are in food cannot be destroyed by usual cooking methods. C) Most cells can metabolize minerals for energy. Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral nutrients. Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods. Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine

122) For the past 4 years, 23-year-old Brenda has been losing a lot of blood during her menstrual periods. She reports feeling tired all of the time. Based on this information, which

D) In their natural forms, most foods are poor sources of minerals.

Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min Activity Type : New Gradable : automatic

of the following conditions is she most likely to develop?

122) ______ A) Osteoporosis B) Goiter

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

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C) Iron deficiency D) Ulcerative colitis deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

123) Because Kamala doesn't like to cook, she eats fast food chicken and fries at least three times a week. When she doesn't eat fast food, she opens a can of soup and makes a ham and cheese sandwich. For snacks, she prefers nacho cheese with tortilla chips, potato chips, and pretzels. Based on this information, she has a higher than average risk of _______. 123) ______ C) type 1 diabetes D) hypertension

A) protein-energy malnutrition B) hypothyroidism Question Details Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals. Section : 9.02b The Fluid Balancers: Potassium and Sodium

Topic : Deficiency and toxicity diseases Bloom's : 4. Analyze Gradable : automatic

124) Which of the following statements about dietary minerals is true? 124) ______ A) To improve their nutrient profiles, most plant foods need to undergo enrichment with iron, iodine, potassium, and magnesium. B) Human cells can metabolize minerals for energy. C) Most minerals must be in their coenzyme forms to function properly in the body. Question Details Bloom's : 1. Remember Section : 9.01b Why Are Minerals Necessary? Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.03 Describe general functions of mineral

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D) Nutrition experts classify mineral nutrients into three groups: major, trace, or "possible essential" minerals.

nutrients. Learning Objective : 9.01.05 Discuss factors that influence the body's ability to absorb and use mine Topic : Minerals

Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace, or possible essential min

Activity Type : New Gradable : automatic

125) In general, fresh fruits and vegetables are good sources of ______. 125) ______ C) potassium D) calcium

A) zinc B) iron Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

126) _____ is the iron-containing protein in muscle tissue that controls the cells' uptake of oxygen from red blood cells. 126) ______ C) Thyroxin D) Myoglobin

Learning Objective : 9.02.01 Define all of the key terms in this module. Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

127)

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While Joshua was

at a party, he drank too much alcohol. The following morning, he had a headache and his mouth felt very dry. Based on this

information, Joshua may have been ______.

127) ______ D) experiencing delayed alcohol metabolism disorder

A) suffering from ion overload syndrome B) experiencing dehydration C) suffering from acute alcoholism Question Details Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

128)

Bloom's : 2. Understand Section : 9.03c The Essential Balancing Act Topic : Alcohol Gradable : automatic

In the human body, water is needed to _______. 128) ______ D) make glucose from fatty acids

A) transport substances B) protect DNA from free radical damage C) provide energy to fuel cellular activity Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Learning Objective : 9.03.02 List the primary functions of water in your

body. Section : 9.03a What Water Does in Your Body Gradable : automatic

129) Scientists are uncertain whether _____ is an essential mineral for humans. 129) ______ A) magnesium B) chromium Version 1

C) vanadium D) potassium

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

130) Which of the following blood pressure values is normal? 130) ______ C) 110/69 mm Hg D) 145/60 mm Hg

A) 70/120 mm Hg B) 123/81 mm Hg Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.05 Identify major risk factors for osteoporosis

and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Gradable : automatic

131) In the United States, which of the following statements is true? 131) ______ A) Bottled water is safer to drink than tap water. B) The Food and Drug Administration regulates bottled water products that are marketed for interstate commerce. C) Manufacturers are permitted to add vitamins, minerals, and amino acids to their bottled water and flavored Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water

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beverage products. D) The Environmental Protection Agency monitors amounts of BPA in plastic baby bottles and sipping cups. Learning Objective : 9.03.02 List the primary functions of water in your body. Topic : Public health and nutrition

Topic : Environmental contaminants Section : 9.03d From the Tap or Bottle? Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled

water. Gradable : automatic

132) Hannah consumes dairy products, but she doesn't eat meat, fish, eggs or poultry. Although she eats some vegetables and fruits, she avoids beans, breads, and cereal products. Based on this information, her diet probably lacks adequate _______. 132) ______ C) potassium D) magnesium

A) iron B) calcium Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 9.02.02 Describe major roles of key minerals in

133) Kylie is making a vegetable soup that contains 4 cups of water, 3/4 cup of carrots and beans, a little salt and black pepper, chopped onions, and some bits of ham. The soup has to cook for 4 hours. While the soup is cooking, what will

achieving and maintaining good h Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

happen to some of the minerals that are in its ingredients?

133) ______ A) The minerals will leach out of the food and into the cooking water, becoming part of the soup in the process. B) Cooking the soup's ingredients for this extensive amount of time will enable the minerals to become antioxidants. C) The minerals will leach out of the ham and vegetables and lose their natural bioavailability.

D) The relatively high temperature that's needed to cook the soup will destroy the iron, phosphorus, and sulfur in the vegetables.

Question Details

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Section : 9.01c Factors that Affect Mineral Absorption and Use Learning Objective : 9.01.04 Discuss practical ways of retaining the mineral contents of foods. Topic : Minerals Accessibility : Keyboard Navigation

Bloom's : 3. Apply Gradable : automatic

134) _____ is a weight-bearing physical activity that helps maintain good bone health. 134) ______ C) Dancing D) Sitting

A) Swimming B) Sleeping Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

135) Since he was a 2-year-old, Benny has been drinking well water that contains a high amount of fluoride. Based on this information, you would expect Benny to have _______. 135) ______ A) type 1 diabetes B) dental fluorosis

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C) hair loss D) iron-deficiency anemia deficiencies and excesses of Topic : Deficiency and toxicity diseases Topic : Environmental contaminants Gradable : automatic

136)

______ is a major mineral in your body. 136) ______ C) Iodine D) Iron

A) Potassium B) Zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

137) Which of the following groups of Americans has the highest risk of hypertension? 137) ______ A) Asian Americans B) Non-Hispanic white Americans C) African Americans Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium

D) Native Americans

Topic : Public health and nutrition Gradable : automatic

138) Which of the following foods isn't a good source of magnesium? 138) ______

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C) White bread D) Leafy greens

A) Chocolate B) Beans Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.03 Identify major food sources of key minerals.

Section : 9.02c Iron and Magnesium: Power Minerals Gradable : automatic

139) Which of the following groups of minerals are trace minerals? 139) ______ D) Calcium, phosphorus, and zinc

A) Calcium, magnesium, and sodium B) Sodium, copper, and potassium C) Iron, copper, and zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

140) After Penny quickly drank her first beer, she felt relaxed and sociable for a while, but soon she had to drink three beers in an hour to obtain the same mind-altering affects. Based on this information, Penny has developed ______ to the amount of alcohol in one or two beers. 140) ______ A) withdrawal B) impairment

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C) inhibition D) tolerance

Learning Objective : 9.04.03 Discuss how alcohol affects your body. Gradable : automatic

141) People who have African ancestry have a higher risk of osteoporosis than people with white or Asian ancestry. 141) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

142) In the United States, which of the following statements is true? 142) ______ A) The Environmental Protection Agency regulates the sanitation of public water supplies. B) Bottled water is safer to drink than tap water. C) The Food and Drug Administration permits manufacturers to add vitamins, minerals, and amino acids to their bottled water and flavored beverage products. Question Details Bloom's : 1. Remember

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D) No federal regulations cover bottled water that's sold throughout the country.

Accessibility : Keyboard Navigation Topic : Water

Learning Objective : 9.03.02 List the primary functions of water in your body. Topic : Public health and nutrition Topic : Environmental contaminants Section : 9.03d From the Tap or Bottle?

Learning Objective : 9.03.05 Discuss the pros and cons of drinking bottled water. Gradable : automatic

143) The body has a few ways of eliminating water, including through the _______. 143) ______ C) lungs D) spleen

A) lymphatic system B) liver

Learning Objective : 9.03.03 Identify typical sources of water intake and loss. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.03c The Essential Balancing Act

144) Young women who _____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 144) ______ A) smoke cigarettes B) have African-American ancestry C) exercise regularly Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

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D) consume kale, spinach, and yogurt

Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

145) According the the Dietary Guidelines for Americans, healthy adults should limit their sodium intake to less than 3300 mg/day. 145) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Section : 9.02b The Fluid Balancers: Potassium and Sodium Topic : Deficiency and toxicity diseases Topic : Public health and nutrition Gradable : automatic

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146) Although Artie's body is not zinc deficient, he takes large doses of zinc because his best friend told him it will enhance his athletic performance. He is likely to experience

_____ as a result of this practice.

146) ______ D) increased interest in sexual activity

A) increased copper absorption B) chronic constipation C) reduced HDL cholesterol levels Question Details Topic : Minerals Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of Topic : Deficiency and toxicity diseases

Topic : Nutrient functions Section : 9.02e Iodine, Zinc, and Chromium: Metabolism Regulators Gradable : automatic

147) Which of the following foods is a good source of calcium? 147) ______ A) Ground turkey B) White bread Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

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C) Green grapes D) Cheddar cheese Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

148) ______ C) selenium D) calcium

A) magnesium B) iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with deficiencies and excesses of

149) Issac complains that he doesn't have much energy. His tongue is sore; his gums are pale pink; and his finger nails have a dip in the center. Based on this information, Issac's

Topic : Deficiency and toxicity diseases Topic : Public health and nutrition Gradable : automatic

physician should test him for _____ deficiency.

149) ______ C) iron D) biotin

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

150) In the United States, ______ have a high risk of hypertension. 150) ______ A) teens who consume large amounts of fruit B) young, physically active non-Hispanic white males C) college-age non-Hispanic white females who do

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not drink alcohol D) people with African ancestry

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151)

______ is a trace mineral in your body. 151) ______ C) Phosphorus D) Calcium

A) Potassium B) Zinc Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Learning Objective : 9.01.02 Classify a mineral nutrient as a major, trace,

or possible essential min Section : 9.01a Major Mineral or Trace Mineral? Gradable : automatic

152) Young women who _____ have higher risk of developing osteoporosis than young women who don't have this characteristic. 152) ______ A) perform weight-bearing physical activities on a regular basis B) drink fluoridated water and consume iodized salt C) avoid smoking tobacco products and drinking

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alcohol-containing beverages D) consume diets that are low in calcium and vitamin D Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

153) ______ A) Calcium is needed for muscle contraction and blood clot formation. B) Women generally have the highest risk of osteoporosis before menopause. C) Bones store calcium and can release the mineral Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Water Section : 9.02a Hard Tissue Builders: Calcium and Fluoride Learning Objective : 9.02.01 Define all of the key terms in this module.

when it's needed. D) Efforts to reduce the risk of osteoporosis should begin early in life. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

154) Which of the following conditions is a common sign of iron deficiency? 154) ______ D) Inability to concentrate on tasks

A) Increased appetite B) Enlarged thyroid gland C) "Fishy" body odor Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02c Iron and Magnesium: Power Minerals Learning Objective : 9.02.04 Identify signs and symptoms associated with

155)

deficiencies and excesses of Topic : Deficiency and toxicity diseases Gradable : automatic

Which of the following statements is false? 155) ______ A) Physical activities such as jumping rope, walking,

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and jogging help keep bones strong. 82

B) People who have large body frames have a higher risk of osteoporosis than people who have small body frames. C) People with Asian ancestry have a higher risk of osteoporosis than people with African ancestry.

D) Women generally have the highest risk of osteoporosis after menopause. Learning Objective : 9.02.05 Identify major risk factors for osteoporosis and hypertension. Topic : Bone and joint health Gradable : automatic

156) The _____ play a major role in regulating the body's fluid balance. 156) ______ A) salivary glands B) tonsils

C) kidneys D) parathyroid glands

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157) According to Adequate Intake recommendations, the total water intake for healthy young women is approximately ______ cups/day. 157) ______ C) 15.5 D) 18.0

A) 25.5 B) 11.0 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance.

158)

Topic : Water Section : 9.03c The Essential Balancing Act Gradable : automatic

Copper is a trace mineral, because the _______. 158) ______ A) liver stores trace amounts of the mineral B) body's RDA for copper (adults) is 0.9 mg per day C) mineral is difficult to find in the body

159)

D) muscle tissue requires 50 to 150 g of the mineral per day Bloom's : 3. Apply Learning Objective : 9.01.01 Define all of the key terms in this module. Gradable : automatic

Which of the following substances is a mild diuretic? 159) ______

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C) Vitamin A D) Caffeine

A) Phenylalanine B) Iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 9.03.04 Explain how your body maintains its water balance. Topic : Water

Learning Objective : 9.03.01 Define all of the key terms in this module. Section : 9.03c The Essential Balancing Act Gradable : automatic

160) Alan loves to eat canned salmon and sardines, even though the fish have tiny bones in them. These fish are good sources of _______. 160) ______ A) folate B) calcium Question Details Bloom's : 1. Remember Topic : Minerals Accessibility : Keyboard Navigation Section : 9.02a Hard Tissue Builders: Calcium and Fluoride

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C) vitamin C D) magnesium Learning Objective : 9.02.03 Identify major food sources of key minerals. Gradable : automatic

Answer Key Test name: Schiff3e_TB_Unit 09 1) A 2) D 3) D 4) A 5) C 6) D 7) D 8) B 9) C 10) FALSE 11) D 12) C 13) B 14) B 15) TRUE 16) C 17) B 18) B 19) C Version 1

20) D 21) TRUE 22) C 23) D 24) B 25) C 26) B 27) B 28) A 29) A 30) A 31) C 32) D 33) D 34) C 35) B 36) C 37) C 38) A 39) A 40) D Version 1

41) C 42) D 43) TRUE 44) C 45) FALSE 46) D 47) B 48) A 49) C 50) C 51) A 52) D 53) C 54) D 55) C 56) A 57) B 58) D 59) A 60) A 61) D Version 1

62) A 63) FALSE 64) C 65) TRUE 66) D 67) D 68) C 69) A 70) B 71) B 72) TRUE 73) A 74) A 75) TRUE 76) TRUE 77) C 78) A 79) D 80) B 81) A 82) C Version 1

83) B 84) B 85) C 86) B 87) B 88) B 89) C 90) A 91) TRUE 92) A 93) A 94) D 95) B 96) A 97) C 98) A 99) A 100) A 101) A 102) D 103) C Version 1

104) C 105) A 106) B 107) C 108) C 109) A 110) B 111) C 112) D 113) B 114) A 115) A 116) D 117) A 118) B 119) A 120) A 121) B 122) C 123) D 124) D Version 1

125) C 126) D 127) B 128) A 129) C 130) C 131) B 132) A 133) A 134) C 135) B 136) A 137) C 138) C 139) C 140) D 141) FALSE 142) A 143) C 144) A 145) FALSE Version 1

146) C 147) D 148) B 149) C 150) D 151) B 152) D 153) B 154) D 155) B 156) C 157) B 158) B 159) D 160) B

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1) Riley's BMI is 22.2. Based on this information, her weight is in the ______ range. 1) ______ C) underweight D) healthy

A) extremely obese B) overweight Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i

2) The _____ is a numerical value that's based on the relationship between weight and risk of chronic health

Topic : Body composition and weight status Section : 10.01d What's Body Mass Index? Gradable : automatic

problems associated with excess body fat.

2) ______ A) body mass index B) waist/hip ratio C) basal metabolic rate Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.01.01 Define all of the key terms in this module. Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i

D) maximal skinfold thickness

Topic : Body composition and weight status Section : 10.01d What's Body Mass Index? Gradable : automatic

3) After bingeing on cakes and cookies, Gayle practices self-induced vomiting to avoid gaining weight. Based on this information, you'd expect to notice ______ as a sign of her purging behavior. 3) ______

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D) swelling of her A) sores on her knuckles B) bruises on her cheeks C) cuts on her forehead

lips

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom Topic : Bulimia nervosa Section : 10.04b Bulimia Nervosa Gradable : automatic

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4) In the United States, _____ are more likely to be obese than other adults. 4) ______ D) middle-age men with Asian ancestry

A) white post-menopausal women B) young Hispanic men C) non-Hispanic black women Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Learning Objective : 10.01.01 Define all of the key terms in this module.

Topic : Demographic trends and statistics Section : 10.01a The Modern Epidemic Gradable : automatic

5) According to scientific evidence, which of the following substances may benefit muscle recovery after intense exercise? 5) ______ A) Branched chain amino acids B) Ginseng

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

C) Beta-hydroxybeta-methylbutyrate D) Coenzyme Q10 needs. Topic : Sports nutrition Topic : Ergogenic aids Gradable : automatic

6) Obese people are more likely to develop ______ than people who aren't obese.

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6) ______ C) cretinism D) hypertension

A) iron-deficiency anemia B) elevated HDL cholesterol

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

7) The liver can convert _____ into glucose that can be released into the bloodstream or stored as glycogen. 7) ______ C) lactate D) vitamin D

A) fatty acids B) ATP Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.04 Plan nutritionally adequate, high-

8) A scientist wants to develop a medication that safely reduces hunger to help obese people lose weight. Based on this information, this researcher will explore ways to

carbohydrate menus. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

stimulate the production, release, or action of ______.

8) ______ A) insulin B) leptin Question Details

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C) ghrelin D) glucagon Accessibility : Keyboard Navigation

Section : 10.02c Factors that Influence Weight Gain Bloom's : 3. Apply Topic : Anatomy and physiology Topic : Hunger and appetite Learning Objective : 10.03.01 Define all of the key terms in this module.

Gradable : automatic

9) Nelson wants to replenish his glycogen stores quickly after performing vigorous physical activity. Nelson should consume _______. 9) ______ C) protein supplements D) raw eggs

A) sports drinks B) ripe avocados

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.04 Plan nutritionally adequate, high-

carbohydrate menus. Topic : Sports nutrition Gradable : automatic

10) Apollo wants to gain weight, primarily as lean tissue. In addition to performing resistance exercise regularly, he should _______. 10) ______ A) supplement his diet with essential amino acids and limit his total fat intake to no more than 10% of total kilocalories B) increase his protein intake to 60% of total energy intake, eat more complex carbohydrates, and take a multivitamin/multimineral supplement C) restrict his aerobic activities, limit his protein intake to 10% of total kilocalories, and eat about 30% of total

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kilocalories from carbohydrates D) add nutrientdense, healthy sources of energy to his diet, including fatty fish, wholegrain cereals, nuts, peanut butter, and olive oil

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Weight management strategies Learning Objective : 10.03.06 Discuss ways to gain weight safely and

11) Ron's weekly exercise program includes stair stepping, static stretching, squats, and jogging. Which of these activities

sensibly. Section : 10.03e Gaining Weight Gradable : automatic

is generally classified as a strength exercise?

11) ______ C) Static stretching D) Squats

A) Jogging B) Stair stepping

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

12) Obese people are more likely to develop ______ than people who aren't obese. 12) ______ D) gallbladder A) cretinism B) iron-deficiency anemia C) elevated HDL cholesterol Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

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disease

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

13) In their efforts to avoid regaining the weight they have lost, members of the National Weight Control Registry tend to ______. 13) ______ D) weigh themselves only once a month

A) eat high-protein diets B) skip meals, especially breakfast C) exercise for at least 60 minutes daily Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03b Weight Loss: Key Factors for Success

Learning Objective : 10.03.04 Identify key factors for successful weight loss and maintenance. Gradable : automatic

14) Which of the following substances may improve the performance of weightlifters but not the performance of endurance athletes? 14) ______ A) Creatine B) Calcium pyruvate

C) Chromium D) Vitamin E

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Sports nutrition Section : 10.05e Ergogenic Aids: Separating Fact from Fiction Learning Objective : 10.05.06 List at least five ergogenic aids that athletes often use, and describe Topic : Ergogenic aids Gradable : automatic

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15) _____ generally reduces the size of a person's stomach. 15) ______ C) Liposuction solution D) Stomachectomy

A) Bariatric surgery B) Colonoscopy

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

16)

Learning Objective : 10.03.01 Define all of the key terms in this module. Topic : Bariatric surgery Gradable : automatic

Which of the following statements is true? 16) ______

A) Fat cells require more energy to function than muscle cells. B) As people grow older, their metabolic rates decline. C) The aging process causes muscle cells to become

fat cells. D) An average woman has a higher metabolic rate than an average man.

Question Details Bloom's : 1. Remember Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Topic : Metabolism Accessibility : Keyboard Navigation Topic : Anatomy and physiology Section : 10.02b Energy Balance Gradable : automatic

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17) Chase is an athlete who is in training and weighs 95 kg. According to this information, he should consume _____ g of protein, which includes some high-quality protein, daily. 17) ______ C) 99.0 D) 118.5

A) 104.5 B) 76.0 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

18) Which of the following activities is generally classified as aerobic? 18) ______ C) Stretching D) Running

A) Line dancing B) Performing squats

Learning Objective : 10.05.01 Define all of the key terms in this module. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

19)

"Cellulite" is _______. 19) ______ A) subcutaneous

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adipose tissue that gives skin a lumpy appearance B) a special type of adipose tissue that is stored in thighs and buttocks of women C) visceral fat that develops in the thighs and buttocks of both men and women Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.01.01 Define all of the key terms in this module. Section : 10.01b Body Composition and Adipose Tissue

20) A scientist wants to develop a medication that safely increases the appetite of underweight people to help them gain weight. Based on this information, this researcher will

D) excess subcutaneous fat that can be removed by massage and vitamin therapy Topic : Anatomy and physiology Gradable : automatic

explore ways to reduce the production, release, or action of ______.

20) ______ A) ghrelin B) leptin Question Details Accessibility : Keyboard Navigation Section : 10.02c Factors that Influence Weight Gain Bloom's : 3. Apply Activity Type : New Topic : Anatomy and physiology

C) insulin D) glucagon Topic : Hunger and appetite Learning Objective : 10.03.01 Define all of the key terms in this module. Gradable : automatic

21) Curtis is a competitive endurance athlete who weighs 85 kg and trains for 6 hours a day. He would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain his weight and glycogen stores during training and competition. According to expert recommendations, he should consume as much as _____ grams of carbohydrate daily.

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21) ______ C) 1020 D) 1520

A) 2000 B) 900 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

22)

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

Risk factors for eating disorders include ______. 22) ______ D) being an adult A) being overly concerned about one's body shape B) having a job in the fast-food industry C) living in a rural community

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

23) During a dental examination, the dentist notices that the enamel on the back sides of Victor's teeth has eroded, and the some of the teeth are decaying. Based on this information,

male

Section : 10.04a Binge-Eating Disorder Topic : Bulimia nervosa Topic : Anorexia nervosa Topic : Binge-eating disorder Gradable : automatic

the dentist suspects that Victor _______.

23) ______ A) is not brushing his teeth regularly B) frequently makes himself vomit after purging C) has a vitamin D deficiency disorder

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D) eats foods that contain too much dietary fiber

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

Topic : Bulimia nervosa Section : 10.04b Bulimia Nervosa Gradable : automatic

24) Common signs and symptoms of caffeine toxicity include _______. 24) ______ C) increased blood pressure D) sleepiness

A) improved mood B) muscle stiffness

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 10.05e Ergogenic Aids: Separating Fact from Fiction Learning Objective : 10.05.06 List at least five ergogenic aids that athletes

often use, and describe Topic : Ergogenic aids Gradable : automatic

25) Compared to other mice, a mouse that has a "thrifty metabolism" ______. 25) ______ A) loses excess food energy in the form of body heat B) metabolizes more glucose than fatty acids for

C) burns three times more fat D) gains weight more easily

energy Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Topic : Metabolism Accessibility : Keyboard Navigation

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Bloom's : 2. Understand Section : 10.02c Factors that Influence Weight Gain Gradable : automatic

26) Females who frequently limit their food intake to control their weight have a higher risk of eating disorders than females who usually don't limit their food intake to control their weight. 26) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

27) Tyrone's body is shaped like a pear, because his excess body fat is distributed mostly below his waist. His

Section : 10.04a Binge-Eating Disorder Topic : Bulimia nervosa Topic : Anorexia nervosa Topic : Binge-eating disorder Gradable : automatic

body fat distribution is associated with _______.

27) ______ A) increased risk of osteoporosis, cystic fibrosis, and autoimmune diseases B) fewer serious chronic health problems than if the excess fat were in the upper part of his body C) increased risk of type 2 diabetes, hypertension, and Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Obesity Section : 10.01c Health Effects of Excess Fat

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heart disease D) More nutrient deficiency diseases than if the excess fat were in the upper part of his body Learning Objective : 10.01.04 Explain why the distribution of body fat may be more important to healt Gradable : automatic

28)

Which of the following activities is generally

classified as aerobic?

28) ______ C) Stretching D) Bowling

A) Doing household chores B) Stair stepping

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

29) Markus is a 22-year-old man who has a healthy percentage of body fat. Based on this information, about _____ of his body is fat. 29) ______ C) 35% D) 15%

A) 45% B) 25%

Learning Objective : 10.01.04 Explain why the distribution of body fat may be more important to healt Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Body composition and weight status Section : 10.01f How Much Body Fat Is Healthy?

30)

Which of the following statements is true? 30) ______

A) Aerobic exercise involves rhythmic, sustained contractions of large muscle groups. B) You can't consider household chores as forms of physical activity because of the low-intensity level of the Version 1

activities. C) If you can't have a conversation with your friends while exercising, you're working your large 14

muscle groups at a moderate-intensity level. D) Walking, bowling, and playing golf are forms of

vigorous-intensity physical activity. Learning Objective : 10.05.01 Define all of the key terms in this module. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

31) Obese people are more likely to develop _____ than people who aren't obese. 31) ______ C) sleep apnea D) cretinism

A) iron-deficiency anemia B) elevated HDL cholesterol

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

32) Amanda's goal is to become a world-class endurance athlete. She trains aerobically for at least 2 hours daily. She weighs 62 kg. Based on this information, what is the minimum number of kilocalories she needs to consume daily

to maintain her body weight while in training?

32) ______ A) 2790 B) 2475 Question Details Accessibility : Keyboard Navigation

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C) 3790 D) 4075 Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes

Learning Objective : 10.05.05 Estimate an athlete's energy and protein needs. Topic : Sports nutrition

Topic : Nutrition computations Gradable : automatic

33) This week, Ron has decided to change his usual muscle strengthening exercise with a new one. Which of the following activities should he choose because it's generally

classified as a strength exercise?

33) ______ C) Race walking D) Bicep curls

A) Static stretching B) Stair stepping

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

34) In their efforts to avoid regaining the weight they have lost, members of the National Weight Control Registry tend to ______. 34) ______ A) limit the time they spend watching TV B) exercise for at least 30 minutes daily C) weigh themselves only once a month Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03b Weight Loss: Key Factors for Success

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D) eat a highprotein, low-carbohydrate diet Learning Objective : 10.03.04 Identify key factors for successful weight loss and maintenance. Gradable : automatic

35) In 2015–2016, almost _____ % of Americans who were 20 years of age and older were obese. 35) ______ C) 20 D) 30

A) 40 B) 50 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Learning Objective : 10.01.01 Define all of the key terms in this module.

36)

Topic : Demographic trends and statistics Section : 10.01a The Modern Epidemic Gradable : automatic

Which of the following statements is true? 36) ______

A) Weight lifting and other strength exercises can increase your bone mass. B) In general, television watching is classified as a moderate-intensity physical activity. C) A well-planned exercise program includes 30 minutes of strength training at least 5 days/week.

D) Performing household chores on a regular basis can reduce your risk of type 1 diabetes.

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05a Health Benefits of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically active lifestyle. Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness? Gradable : automatic

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37) People who exercise regularly can reduce their risk of _______. 37) ______ C) type 2 diabetes D) cretinism

A) spina bifida B) megaloblastic anemia Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.05a Health Benefits of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically

active lifestyle. Topic : Physical activity and exercise Gradable : automatic

38) Common signs and symptoms of caffeine toxicity include _______. 38) ______ A) edema B) decreased blood pressure C) increased fatigue Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.05e Ergogenic Aids: Separating Fact from Fiction Learning Objective : 10.05.06 List at least five ergogenic aids that athletes

D) heartbeat irregularities

often use, and describe Topic : Ergogenic aids Gradable : automatic

39) Most people who suffer from anorexia nervosa _______. 39) ______

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A) have high self-esteem B) have more than one menstrual period each month C) are emotionally disturbed about their body weight

D) die within 1 year of treatment

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

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40) People with BMIs of 30 or more have greater risks of _____ than people with BMIs in the healthy range. 40) ______ C) fluorosis D) hypertension

A) osteomalacia B) anemia

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Obesity Section : 10.01c Health Effects of Excess Fat

41) Obese people are more likely to develop ______ than people who aren't obese. 41) ______ C) iron-deficiency A) breast cancer B) elevated HDL cholesterol

anemia D) cretinism Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

42)

Which of the following statements is true? 42) ______ A) Cool, moist skin

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is a sign of heatstroke. B) A person suffering from heat exhaustion typically has a body temperature of 105º F or higher. C) Coma can develop rapidly in cases of heat

exhaustion. D) Very heavy sweating is a sign of heat cramps. Learning Objective : 10.05.01 Define all of the key terms in this module. Topic : Heat-related illness Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05d General Dietary Advice for Athletes Activity Type : New

43) Which of the following substances doesn't have FDA approval for use as a prescribed weight-loss medication? 43) ______ C) Saxenda D) Contrave

A) Yohimbe B) Orlistat Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.02 Evaluate weight-reduction diets for safety and long-term effectiveness. Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03d Unreliable Weight-Loss Methods Gradable : automatic

44) Which of the following substances can be metabolized for ATP production? 44) ______ A) Fat B) Insulin

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C) B vitamins D) Iron

Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.05 Estimate an athlete's energy and protein

needs. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

45) According to the U.S. Department of Health and Human Services, healthy adults should perform at least 150 to 300 minutes of vigorous-intensity physical activities each week. 45) ______ ⊚ ⊚

true false Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

46) Cindy is a 20-year-old world-class gymnast who suffers from the female athlete triad. Based on this

information, she has _______.

46) ______ D) low energy A) type 1 diabetes B) high bone density C) metabolic syndrome

intake

and discuss signs and symptom Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders,

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Topic : Other eating disorders Section : 10.04c Anorexia Nervosa Gradable : automatic

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47) _____ fat insulates the body and protects muscles and bones from bumps and bruises. 47) ______ C) Intracellular D) Visceral

A) Cellulite B) Subcutaneous Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.01.01 Define all of the key terms in this module. Section : 10.01b Body Composition and Adipose Tissue

Topic : Anatomy and physiology Gradable : automatic

48) By performing exercise regularly, people can reduce their risk of _______. 48) ______ A) type 1 diabetes B) pernicious anemia

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.05a Health Benefits of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically

C) spina bifida D) cardiovascular disease active lifestyle. Topic : Physical activity and exercise Gradable : automatic

49) Trisha's weekly exercise program includes stair stepping, static stretching, cycling, and push-ups. Which of these activities is generally classified as a strength (resistance) exercise?

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49) ______ C) Static stretching D) Stair stepping

A) Push-ups B) Cycling

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

50) Emil's goal is to win a marathon bicycle race. He trains aerobically for 2 hours daily. He weighs 68 kg. Based on this information, what is the minimum number of kilocalories he needs to consume daily to maintain his body

weight while in training and during a race?

50) ______ C) 3500 D) 4550

A) 5250 B) 3400 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

needs. Topic : Sports nutrition Activity Type : New Topic : Nutrition computations Gradable : automatic

51) Which of the following substances can be metabolized for ATP production? 51) ______ A) Iron B) Insulin

C) Vitamin C D) Glucose Question Details

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Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.05 Estimate an athlete's energy and protein needs.

52)

Section : 10.05c Fueling Exercise Gradable : automatic

Risk factors for eating disorders include ______. 52) ______ A) living in a major East Coast city in the United

States B) experiencing sexual abuse as a child

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

C) having a job in the fast-food industry D) being an adult male Section : 10.04a Binge-Eating Disorder Topic : Bulimia nervosa Topic : Anorexia nervosa Topic : Binge-eating disorder Gradable : automatic

53) Which of the following activities is generally classified as aerobic? 53) ______ A) Bowling B) Doing household chores Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

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C) Race walking D) Stretching Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

54) Fred's BMI is 32.4, his waist circumference is 44 inches, and his hip circumference is 40 inches. Based on this information, he has a higher than average risk of _______. 54) ______ C) ulcerative colitis D) elevated HDL cholesterol

A) cardiovascular disease (CVD) B) pernicious anemia

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Obesity Section : 10.01c Health Effects of Excess Fat Learning Objective : 10.01.04 Explain why the distribution of body fat

may be more important to healt Learning Objective : 10.01.06 Describe ways to measure body composition. Gradable : automatic

55) Barry uses an ergogenic aid, but taking high doses of the substance increases his heart rate and makes him feel shaky. Based on this information, Barry is using _______. 55) ______ A) sodium bicarbonate B) caffeine

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Sports nutrition Learning Objective : 10.05.01 Define all of the key terms in this module. Section : 10.05e Ergogenic Aids: Separating Fact from Fiction

56)

Obese people are more likely to die of _____ than

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C) chromium D) branched chain amino acids Learning Objective : 10.05.06 List at least five ergogenic aids that athletes often use, and describe Topic : Ergogenic aids Gradable : automatic

people who aren't obese.

56) ______ C) all causes D) type 1 diabetes

A) skin cancer B) elevated HDL cholesterol

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

57) People who suffer from anorexia nervosa typically _______. 57) ______ D) die soon after beginning treatment

A) exercise excessively B) want to gain weight C) have positive self-esteem Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders,

58)

and discuss signs and symptom Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

Basal metabolism includes energy needs for _______. 58) ______ D) circulating A) digesting food B) performing physical activity C) shivering in cold conditions

Question Details

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blood

Bloom's : 1. Remember Learning Objective : 10.02.02

Describe the uses of energy by the body, and explain the concept of ene Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.02.01 Define all of the key terms in this module.

Section : 10.02b Energy Balance Gradable : automatic

59) People with central-body obesity are more likely to develop ______ than people who don't have excess fat in the midsection of their bodies. 59) ______ D) elevated HDL cholesterol

A) type 2 diabetes B) beriberi C) iron-deficiency anemia Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Learning Objective : 10.01.04 Explain why the distribution of body fat

may be more important to healt Section : 10.01e Estimating Body Fat Gradable : automatic

60) Most females who suffer from anorexia nervosa _______. 60) ______ A) have shrunken breasts and buttocks B) have positive self-esteem C) want to gain weight Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

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D) die, even after beginning treatment

Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

61) People who exercise regularly are more likely to develop ______ than people who don't exercise regularly. 61) ______ C) depression D) bulimia

A) type 2 diabetes B) stronger bones Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05a Health Benefits of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically

62)

active lifestyle. Topic : Physical activity and exercise Gradable : automatic

Risk factors for eating disorders include ______. 62) ______ A) experiencing physical abuse as an adult B) being female C) living in a major city in the United States

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom Section : 10.04a Binge-Eating Disorder

D) having a job in the fast-food industry

Topic : Bulimia nervosa Topic : Anorexia nervosa Topic : Binge-eating disorder Topic : Other eating disorders Gradable : automatic

63) Gemma wants to replenish her glycogen stores quickly after performing vigorous physical activity. She should consume _______. 63) ______

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A) fruit B) cool water

C) raw eggs D) protein supplements

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.04 Plan nutritionally adequate, highcarbohydrate menus. Topic : Sports nutrition Gradable : automatic

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64) Greg is a healthy 23-year-old who exercises regularly but isn't an athlete. Based on this information, most of his

body's total energy use is for _______.

64) ______ C) physical activity D) NEAT

A) basal metabolism B) TEF Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Section : 10.02a Calories In; Calories Out Topic : Metabolism Accessibility : Keyboard Navigation

Bloom's : 2. Understand Learning Objective : 10.02.01 Define all of the key terms in this module. Gradable : automatic

65) Which of the following substances directly influences a person's metabolic rate? 65) ______ A) Salivary amylase B) Ghrelin

C) Thyroid hormone D) Leptin

Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Section : 10.02a Calories In; Calories Out Topic : Metabolism Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.02c Factors that Influence Weight Gain Learning Objective : 10.02.01 Define all of the key terms in this module. Gradable : automatic

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66) An athlete who is in training and weighs 70 kg should consume _____ g of protein, which includes some highquality protein, daily. 66) ______ C) 82.5 D) 77.0

A) 60.0 B) 97.5 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

67) Nick is a 5′ 8′′, 29-year-old man who weighs almost 350 pounds. To lose weight, he's tried calorie-restricted diets, fad diets, exercise programs, and appetite-suppressing pills without success. Nick wants a permanent solution to treat his obesity. Nick's physician is likely to recommend ______ as

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

the best way to help Nick lose a lot of weight and avoid regaining much of it.

67) ______ A) Frontal lobotomy B) Visceral lipectomy C) Anterior thyroidectomy Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

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D) Sleeve gastrectomy

Learning Objective : 10.03.01 Define all of the key terms in this module. Topic : Bariatric surgery Gradable : automatic

68)

Obese people are more likely to develop _____ than

people who aren't obese.

68) ______ D) iron-deficiency A) cretinism B) colon cancer C) elevated HDL cholesterol

anemia

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

69) A scientist wants to develop a medication that safely reduces hunger to help obese people lose weight. Based on this information, this researcher will explore ways to block

the production, release, or action of ______.

69) ______ C) leptin D) insulin

A) thyroid hormone B) ghrelin Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation Learning Objective : 10.02.01 Define all of the key terms in this module. Bloom's : 3. Apply

Topic : Anatomy and physiology Section : 10.02b Energy Balance Topic : Hunger and appetite Gradable : automatic

70) An athlete who is in training and weighs 65 kg should consume _____ g of protein, which includes high-quality protein, daily. 70) ______ A) 92.5

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B) 71.5 C) 102.0

D) 66.0

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

71)

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

A pound of body fat provides about _____ kcal. 71) ______ C) 2500 D) 1500

A) 3500 B) 4500 Question Details Bloom's : 1. Remember Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation

72)

Topic : Body composition and weight status Section : 10.02b Energy Balance Gradable : automatic

Which of the following statements is true? 72) ______

A) A person suffering from heat exhaustion typically has a body temperature of 105º F or higher. B) Rapid heart rate is a sign of heat cramps. C) Red, hot, and dry skin are signs of heatstroke. Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.01 Define all of the key terms in this module.

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D) Coma can develop rapidly in cases of heat exhaustion.

Topic : Heat-related illness Gradable : automatic

73)

_____ is the primary source of direct energy for cells. 73) ______ C) Protein D) Glucose

A) Fat B) ATP Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.04 Plan nutritionally adequate, highcarbohydrate menus. Topic : Sports nutrition

Learning Objective : 10.05.01 Define all of the key terms in this module. Section : 10.05c Fueling Exercise Gradable : automatic

74) In the United States, the media (especially celebrities) play a major role in the development of eating disorders by portraying slim, muscular people as being happy, confident, and successful. 74) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Bulimia nervosa Topic : Anorexia nervosa Learning Objective : 10.04.02 Explain why disordered eating practices

and eating disorders are common Section : 10.04c Anorexia Nervosa Section : 10.04b Bulimia Nervosa Gradable : automatic

75)

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Irina is a

competitive endurance athlete who weighs 50 kg and trains for less than 4 hours a day, most days of the week. She would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain her weight and glycogen stores during training and competition. According to expert

recommendations, she should consume _____ grams of carbohydrate daily.

75) ______ C) 290 to 450 D) 125 to 340

A) 195 to 600 B) 150 to 500 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

76) Glenda is a 17-year-old world-class gymnast who suffers from the female athlete triad. Based on this

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

information, she has _______.

76) ______ A) abnormal menstrual cycles B) type 1 diabetes C) high bone density Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

D) metabolic syndrome

Topic : Other eating disorders Section : 10.04c Anorexia Nervosa Gradable : automatic

77) Ruby is a 5′4′′, 40year-old woman who weighs almost 250 pounds. To lose weight, she's tried

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calorie-restricted diets, fad diets, exercise programs, and appetite-suppressing pills without success. She would like a surgical weight loss method that can be easily reversed and does not involve stapling her stomach or cutting her small intestine. Based on this information, her physician is likely to

recommend ______ as the best way to help Ruby lose some of her excess weight.

77) ______ D) total gastrectomy

A) gastric banding B) Roux-en-Y gastric bypass C) sleeve gastrectomy Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

78)

Learning Objective : 10.03.01 Define all of the key terms in this module. Topic : Bariatric surgery Gradable : automatic

______ is the primary function of brown adipose cells. 78) ______ A) Metabolizing amino acids to build muscle tissue B) Storing fat C) Releasing heat

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D) Making glycogen from excess blood glucose Topic : Anatomy and physiology Gradable : automatic

79) ______ A) having a history of being bullied or sexually abused as a child B) being an adult male C) living in a large urban community on the East Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

80) Trisha is an overweight young woman who wants to lose 10 pounds in 10 weeks. The most reliable and safe way

Coast of the United States D) working in the fast-food industry

Section : 10.04a Binge-Eating Disorder Topic : Bulimia nervosa Topic : Anorexia nervosa Topic : Binge-eating disorder Gradable : automatic

for her to lose this weight is to ______.

80) ______ D) decrease her physical activity

A) decrease her usual energy intake B) increase her daily vitamin D intake C) increase her protein-rich food intake Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation Bloom's : 2. Understand

Topic : Weight management strategies Section : 10.02b Energy Balance Gradable : automatic

81) Conditions associated with the female athlete triad include _______. 81) ______ C) tooth decay A) tears and bleeding of the esophagus B) bone mineral irregularities Version 1

D) metabolic syndrome Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

Topic : Other eating disorders Section : 10.04c Anorexia Nervosa Gradable : automatic

82) Which of the following activities is generally classified as aerobic? 82) ______ C) Bowling D) Swimming laps

A) Doing yoga B) Static stretching

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

83) Leona's BMI is 17.8. Based on this information, her weight is in the ______ range. 83) ______ A) obese B) overweight Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i

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C) underweight D) healthy Topic : Body composition and weight status Section : 10.01d What's Body Mass Index? Gradable : automatic

84)

Which of the following statements is true? 84) ______ tissue.

A) The average woman has a higher metabolic rate than the average man. B) As the typical person ages, his or her metabolic rate increases slightly. C) Fat tissue is more metabolically active than muscle Question Details Bloom's : 1. Remember Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Section : 10.02a Calories In; Calories Out

85) Hank is a competitive endurance athlete who weighs 80 kg and trains for less than 4 hours a day. He would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain his weight and glycogen stores during training and competition. According to expert

D) A person can reduce his or her metabolic rate by eating a very-lowcalorie diet. Topic : Metabolism Accessibility : Keyboard Navigation Gradable : automatic

recommendations, he should consume _____ grams of carbohydrate daily.

85) ______ A) 420 to 700 B) 240 to 800 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

C) 320 to 600 D) 180 to 300 needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

86) Jade's BMI is 42.3. She is disgusted with Version 1

herself because she eats excessive amounts of food, even when she's not hungry. However, the idea of purging to eliminate the calories doesn't appeal to her. Based on this

information, Jade has _______.

86) ______ D) anorexia nervosa

A) bulimia nervosa B) disordered eating C) binge-eating disorder Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom Section : 10.04a Binge-Eating Disorder

Topic : Binge-eating disorder Learning Objective : 10.04.01 Define all of the key terms in this module. Gradable : automatic

87) People who exercise regularly can reduce their risk of _______. 87) ______ A) breast cancer B) goiter Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.05a Health Benefits of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically

C) type 1 diabetes D) anemia active lifestyle. Topic : Physical activity and exercise Gradable : automatic

88) Louisa's BMI is 23.8. When she's feeling depressed or "stressed out," she'll eat a lot of empty calories, including

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bags of cookies and cartons of ice cream. After overeating these foods, she goes to a bathroom and makes herself vomit. She's disgusted with her out-of-control eating practices and purging behaviors, so she hides them from her friends and

family members. Based on this information, Louisa probably has ______.

88) ______ D) disordered A) anorexia nervosa B) bulimia nervosa C) binge-eating disorder

eating

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

Topic : Bulimia nervosa Section : 10.04b Bulimia Nervosa Gradable : automatic

89) Subcutaneous fat helps protect muscles and bones from bumps and bruises. 89) ______ ⊚ ⊚

true false

Learning Objective : 10.01.03 Explain differences between subcutaneous fat and visceral fat. Gradable : automatic

90) Which of the following formulas is the best way to estimate your total daily energy needs accurately? 90) ______ Version 1

A) Add kilocalories needed for basal metabolism to those needed for physical activity. B) Add kilocalories from foods; then subtract from the number of kilocalories expended for physical activity and NEAT. C) Add kilocalories needed for basal metabolism and physical activity; then subtract kilocalories used for the Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.02.01 Define all of the key terms in this module.

thermic effect of food. D) Add kilocalories used for physical activity, basal metabolism, and thermic effect of food.

Topic : Anatomy and physiology Section : 10.02b Energy Balance Gradable : automatic

91) People who have bulimia nervosa typically avoid gaining weight after bingeing on food by ______. 91) ______ A) abusing stimulant drugs, such as cocaine, caffeine, and ephedra B) purging, including self-induced vomiting C) taking thyroid hormone supplements to increase Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

92)

their metabolic rate D) abusing alcohol

Topic : Bulimia nervosa Section : 10.04b Bulimia Nervosa Gradable : automatic

Which of the following statements is true? 92) ______

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A) Amino acids are a major source of energy for contracting muscles. B) Glucose is the primary fuel for resting muscles. C) Compared to a glucose molecule, a fatty acid molecule has more oxygen atoms in relation to carbon atoms. Question Details Topic : Metabolism Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.05.04 Plan nutritionally adequate, high-

93) Lexie is a 19-year-old female college student. Her percentage of body fat is 8%. Which of the following

D) During highintensity exercise, muscle cells burn more glucose than fat for energy.

carbohydrate menus. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

statements about Lexie is true?

93) ______ A) Lexie's percentage of body fat is too low. B) Lexie's percentage of body fat is acceptable, but her body water content is higher than average. C) Lexie's body is lean, but she has a healthy Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Topic : Body composition and weight status Section : 10.01f How Much Body Fat Is Healthy?

94) Jenny is a competitive endurance athlete who weighs 55 kg and trains for about 2 hours a day. She would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain her weight and glycogen stores during training and competition. According to expert

percentage of body fat for a young woman. D) Lexie's body has too much fat. Learning Objective : 10.01.04 Explain why the distribution of body fat may be more important to healt Gradable : automatic

recommendations, she should consume _____ grams of carbohydrate daily. 94) ______

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C) 480 to 800 D) 420 to 700

A) 165 to 550 B) 180 to 600 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

95) Which of the following substances doesn't have FDA approval for use as a prescribed weight-loss medication? 95) ______ C) Belviq D) Orlistat

A) Contrave B) Insulin Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.02 Evaluate weight-reduction diets for safety and long-term effectiveness. Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03d Unreliable Weight-Loss Methods Gradable : automatic

96) The _____ gland produces the primary hormone that controls the metabolic rate. 96) ______ A) thyroid B) adrenal Question Details

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C) liver D) hypothalamus Bloom's : 1. Remember Learning Objective : 10.02.02

Describe the uses of energy by the body, and explain the concept of ene Section : 10.02a Calories In; Calories Out Topic : Metabolism Accessibility : Keyboard Navigation Gradable : automatic

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97) In general, members of the National Weight Control Registry don't ______. 97) ______ D) eat a highprotein, very-lowcarbohydrate diet

A) exercise for at least 60 minutes daily B) weigh themselves at least once a week C) limit the time they spend watching TV Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03b Weight Loss: Key Factors for Success

Learning Objective : 10.03.04 Identify key factors for successful weight loss and maintenance. Gradable : automatic

98) Marcella's BMI is 36.2. Based on this information, her weight is in the ______ range. 98) ______ A) overweight B) healthy Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i

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C) obese D) extremely obese Topic : Body composition and weight status Section : 10.01d What's Body Mass Index? Gradable : automatic

99) ______ C) carbon monoxide D) lactic acid

A) alanine B) vitamin D

Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Topic : Sports nutrition Learning Objective : 10.05.03 Distinguish moderate-intensity activities

100) Dirk is following a safe and medically sound weightloss program to lose 20 pounds. According to this

from vigorous-intensity activ Section : 10.05c Fueling Exercise Gradable : automatic

information, his program ______.

100) ______ A) reduces his metabolic rate by 20% B) requires dietary supplements that contain vitamins, minerals, and hoodia C) limits his energy intake to no more than 800 Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.03.02 Evaluate weight-reduction diets for safety and long-term effectiveness.

kcal/day D) includes regular physical activity

Topic : Weight management strategies Section : 10.03b Weight Loss: Key Factors for Success Gradable : automatic

101) Obese people have a greater risk of ______ than people who aren't overfat. 101) ______ C) pernicious A) rickets B) skin cancer Version 1

anemia

D) type 2 diabetes

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Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

102)

According to the "set point theory," a person's ______. 102) ______

A) metabolic rate remains the same, regardless of environmental or physical factors B) body weight is influenced primarily by environmental factors C) body fat level is genetically determined

D) saturated fat intake strongly influences the rate at which he or she loses weight

Learning Objective : 10.02.03 Identify factors that influence the development of excess body weight. Gradable : automatic

Question Details Topic : Metabolism Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 10.02c Factors that Influence Weight Gain Topic : Body composition and weight status

103) To boost his complex carbohydrate intake without adding much solid fat to his diet, Wyatt can eat _______. 103) ______ sticks A) bananas, apples, and grapes B) cooked spaghetti sprinkled with grated cheese C) peanut butter spread on apple slices and celery Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes

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D) cheese pizza with sausage bits Learning Objective : 10.05.04 Plan nutritionally adequate, high-carbohydrate menus. Learning Objective : 10.05.05 Estimate an athlete's energy and

protein needs. Topic : Sports nutrition

104)

Gradable : automatic

Which of the following statements is true? 104) ______

A) During low-intensity activities, muscle cells burn more fat than glucose. B) Amino acids are the major source of energy for contracting muscles. C) During high-intensity exercise, muscle cells use Question Details Topic : Metabolism Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.05.04 Plan nutritionally adequate, high-

less glucose for energy. D) Glucose is the primary fuel for resting muscles.

carbohydrate menus. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

105) A scientist wants to develop a medication that safely increases the appetite of underweight people to help them gain weight. Based on this information, this researcher will explore ways to stimulate the production, release, or action of ______. 105) ______ A) insulin B) ghrelin Question Details Accessibility : Keyboard Navigation Section : 10.02c Factors that Influence Weight Gain Bloom's : 3. Apply Topic : Anatomy and physiology

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C) glucagon D) leptin Topic : Hunger and appetite Learning Objective : 10.03.01 Define all of the key terms in this module. Gradable : automatic

106) Obese people are more at risk of _____ than people who aren't obese. 106) ______ C) elevated HDL cholesterol D) skin cancer

A) stroke B) type 1 diabetes

Learning Objective : 10.01.02 List major health risks associated with excess body fat. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Obesity Section : 10.01c Health Effects of Excess Fat

107) In their efforts to avoid regaining the weight they have lost, members of the National Weight Control Registry tend to ______. 107) ______ A) weigh themselves only once a month B) exercise for at least 30 minutes daily C) eat breakfast regularly

D) eat a highprotein, low-carbohydrate diet

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03b Weight Loss: Key Factors for Success Learning Objective : 10.03.04 Identify key factors for successful weight loss and maintenance. Gradable : automatic

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108)

Which of the following statements is true? 108) ______

A) People with central-body obesity have "pear" shapes because excess subcutaneous fat is stored in their hips and thighs. B) The primary function of brown fat cells is releasing heat to help maintain normal body temperature. C) Subcutaneous fat is the continuous thin layer of Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.02c Factors that Influence Weight Gain Learning Objective : 10.02.01 Define all of the key terms in this module. Activity Type : New Section : 10.01b Body Composition and Adipose Tissue Topic : Anatomy and physiology Learning Objective : 10.01.03 Explain differences between subcutaneous

109)

brown fat cells that's under the skin. D) Satiety is the feeling that drives a person to consume food.

fat and visceral fat. Learning Objective : 10.01.04 Explain why the distribution of body fat may be more important to healt Topic : Hunger and appetite Gradable : automatic

______ can be metabolized for ATP production. 109) ______ A) Niacin B) Protein

Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.05 Estimate an athlete's energy and protein

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C) Iron D) Vitamin D needs. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

110)

People who suffer from anorexia nervosa typically

_______.

110) ______ A) hide their excessive food intake from others B) die soon after beginning treatment C) engage in self-induced vomiting Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders,

D) avoid abusing laxatives

and discuss signs and symptom Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

111) Bella's BMI is 14.8. She thinks she's fat, so she exercises intensely for at least 3 hours each day to keep from gaining weight. She's a "picky eater" who often chews a mouthful of food for several minutes before spitting it out. She wears layers of clothing, even in warm weather, because she feels cold. Based on this information, Bella probably has _______. 111) ______ A) anorexia nervosa B) disordered eating

Question Details Accessibility : Keyboard Navigation Bloom's : 4. Analyze Learning Objective : 10.04.03 Identify major kinds of eating disorders, and discuss signs and symptom

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C) binge-eating disorder D) bulimia nervosa Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

112) ______ C) extremely obese D) underweight

A) healthy B) overweight Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i

113)

Topic : Body composition and weight status Section : 10.01d What's Body Mass Index? Gradable : automatic

Which of the following statements is true? 113) ______

A) Orlistat is a prescription medication that reduces the amount of fat absorbed by the digestive tract. B) Pyruvate is a prescription medication that increases the amount of energy the body expends by NEAT. C) Belgrave is a prescription medication that increases the metabolic rate by stimulating the release of certain Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.03 Identify medical options for overweight and

hormones. D) Insulin is a prescription medication that reduces the rate at which glucose enters cells.

obesity. Topic : Weight management strategies Gradable : automatic

114) _____ fat is located deep within the abdominal region and protects digestive organs. 114) ______ A) Subcutaneous B) Visceral

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C) Bariatric D) Cellulite

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.01.01 Define all of the key terms in this module. Topic : Body composition and weight status Section : 10.01b Body Composition and Adipose Tissue

Learning Objective : 10.01.03 Explain differences between subcutaneous fat and visceral fat. Gradable : automatic

115) Subcutaneous fat is under the skin and helps insulate the body from cold temperatures. 115) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 10.01.01 Define all of the key terms in this module. Section : 10.01b Body Composition and Adipose Tissue Topic : Anatomy and physiology Learning Objective : 10.01.03 Explain differences between subcutaneous fat and visceral fat. Gradable : automatic

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116) Which of the following conditions or behaviors is a characteristic sign of a person with anorexia nervosa? 116) ______ A) Consuming excessive doses of dietary supplements daily B) Overeating in social situations C) Maintaining a body weight that's 15% or more

below the healthy weight for his or her height D) Having a metabolic rate that's 10 to 25% above normal Learning Objective : 10.04.01 Define all of the key terms in this module. Section : 10.04c Anorexia Nervosa Gradable : automatic

117) Luna wants to gain weight, primarily as lean tissue. In addition to performing resistance exercise regularly, she should _______. 117) ______ A) add nutrient-dense, healthy sources of energy to her diet, including fatty fish, whole-grain cereals, nuts, nut butters, avocados, and olive oil B) supplement her diet with essential amino acids and limit her total fat intake to no more than 10% of total kilocalories C) increase her protein intake to 60% of total energy intake, eat more complex carbohydrates, and take a

multivitamin/multimineral supplement D) restrict her aerobic activities, limit her protein intake to 10% of total kilocalories, and eat about 30% of total kilocalories from carbohydrates

Question Details Accessibility : Keyboard Navigation

Bloom's : 3. Apply Topic : Weight management strategies

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Learning Objective : 10.03.06 Discuss ways to gain weight safely and sensibly. Section : 10.03e Gaining Weight

Gradable : automatic

118) While in class, Kevin can't seem to sit still. He constantly taps his feet on the floor and frequently shifts his position. The energy Kevin's body uses for these involuntary

movements is called _______.

118) ______ C) resting metabolism D) NEAT

A) basal metabolism B) thermic effect of food

Question Details Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation Section : 10.02c Factors that Influence Weight Gain Learning Objective : 10.02.01 Define all of the key terms in this module.

119)

Bloom's : 3. Apply Topic : Weight management strategies Section : 10.02b Energy Balance Gradable : automatic

Which of the following statements is true? 119) ______

A) A positive energy state results in weight loss. B) Fat cells produce leptin, a hormone that can reduce hunger. C) Ghrelin is an enzyme that breaks down fat in the Question Details Bloom's : 1. Remember Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Accessibility : Keyboard Navigation Section : 10.02c Factors that Influence Weight Gain Learning Objective : 10.02.01 Define all of the key terms in this module.

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stomach. D) Satiety is the feeling that drives a person to consume food. Topic : Anatomy and physiology Section : 10.02b Energy Balance Topic : Hunger and appetite Learning Objective : 10.02.03 Identify factors that influence the development of excess body weight.

Gradable : automatic

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120) Beth's BMI is 26.4, her waist circumference is 33 inches, and her hip circumference is 40 inches. Based on this

information, she is _______.

120) ______ A) healthy but has an increased risk of type 1 diabetes B) obese and has elevated HDL cholesterol C) overweight but doesn't have a higher than average Question Details Accessibility : Keyboard Navigation Topic : Obesity Learning Objective : 10.01.05 Calculate your BMI and use the value to determine whether your weight i Section : 10.01d What's Body Mass Index? Section : 10.01c Health Effects of Excess Fat Learning Objective : 10.01.04 Explain why the distribution of body fat

risk of cardiovascular disease D) underweight but healthy may be more important to healt Learning Objective : 10.01.06 Describe ways to measure body composition. Bloom's : 4. Analyze Gradable : automatic

121) The U.S. Food and Drug Administration has approved a group of prescribed medications that contain green tea extracts for weight loss. 121) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

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Topic : Weight management strategies Topic : Fad diets Topic : Obesity Activity Type : New Gradable : automatic

122)

______ is an important function of white adipose

cells.

122) ______ A) Metabolizing amino acids to build muscle tissue B) Storing glycogen

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 10.01.01 Define all of the key terms in this module. Section : 10.01b Body Composition and Adipose Tissue

C) Metabolizing glucose to generate heat D) Storing fat Topic : Anatomy and physiology Gradable : automatic

123) Nathan is a competitive endurance athlete who weighs 63 kg. He trains for about 2 hours on most days of the week. He would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain his weight and glycogen stores during training and competition. According to expert recommendations, he should consume _____ grams of carbohydrate daily. 123) ______ A) 210 to 700 B) 136 to 900 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

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C) 399 to 830 D) 189 to 630 needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

124) ______ C) Stair stepping D) Push-ups

A) Static stretching B) Cycling

Learning Objective : 10.05.03 Distinguish moderate-intensity activities from vigorousintensity activ Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Physical activity and exercise Section : 10.05b What’s Physical Fitness?

125) Which of the following substances has FDA approval for use as a prescription weight-loss medication? 125) ______ C) Raspberry A) Saxenda B) Bitter orange

ketone D) Yohimbe

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 10.03c Medical Treatments for Obesity Learning Objective : 10.03.02 Evaluate weight-reduction diets for safety and long-term effectiveness. Learning Objective : 10.03.03 Identify medical options for overweight and obesity.

126)

Topic : Weight management strategies Learning Objective : 10.03.05 Plan a long-term weight-loss regimen that's safe and effective. Section : 10.03d Unreliable Weight-Loss Methods Gradable : automatic

Basal metabolism includes energy needs for _______. 126) ______ A) fidgeting while studying B) breathing

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C) digesting food D) performing physical activity

Question Details Bloom's : 1. Remember Learning Objective : 10.02.02 Describe the uses of energy by the body, and explain the concept of ene Section : 10.02a Calories In; Calories Out Topic : Metabolism

127)

Accessibility : Keyboard Navigation Learning Objective : 10.02.01 Define all of the key terms in this module. Gradable : automatic

Which of the following statements is true? 127) ______

A) In the United States, young men have a higher risk of developing eating disorders than young women. B) In the United States, movies, magazines, and other media often portray thinness as the ideal female shape. C) People who have disordered eating practices require intense therapies designed by a team of experienced health professionals, including registered dietitians and Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Topic : Other eating disorders Learning Objective : 10.04.01 Define all of the key terms in this module. Learning Objective : 10.04.02 Explain why disordered eating practices

mental health counselors. D) Disordered eating practices are psychological disturbances that result in serious health problems, and even death.

and eating disorders are common Section : 10.04d Treating Eating Disorders Gradable : automatic

128) Including exercise in your daily routine can reduce your risk of _______. 128) ______ A) ulcerative colitis B) colon cancer Question Details Bloom's : 1. Remember

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C) type 1 diabetes D) anemia Accessibility : Keyboard Navigation Section : 10.05a Health Benefits

of Regular Exercise Learning Objective : 10.05.02 List five health benefits of a physically active lifestyle. Topic : Physical activity and exercise Gradable : automatic

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129) Most people who suffer from anorexia nervosa _______. 129) ______ D) have positive self-esteem

A) have low blood potassium levels B) die soon after beginning treatment C) want to gain weight Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Learning Objective : 10.04.03 Identify major kinds of eating disorders,

130) Lance's goal is to win a marathon bicycle race. He trains aerobically for more than 90 minutes daily. He weighs 75 kg. Based on this information, what is the minimum number of kilocalories he needs to consume daily to maintain

and discuss signs and symptom Topic : Anorexia nervosa Section : 10.04c Anorexia Nervosa Gradable : automatic

his body weight while in training and during a race?

130) ______ A) 5000 B) 3750 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

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C) 4000 D) 4750 needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

131) ______ D) Performing 200meter hurdles during competition

A) Hard cycling for 1 hour B) Running for 2 hours C) Walking for 30 minutes Question Details Topic : Metabolism Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 10.05.04 Plan nutritionally adequate, highcarbohydrate menus.

Topic : Sports nutrition Topic : Physical activity and exercise Section : 10.05c Fueling Exercise Gradable : automatic

132) An athlete who is in training and weighs 80 kg should consume _____ g of protein, which includes some highquality protein, daily. 132) ______ C) 82.5 D) 88.0

A) 93.5 B) 110.0 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 10.05d General Dietary Advice for Athletes Learning Objective : 10.05.05 Estimate an athlete's energy and protein

needs. Topic : Sports nutrition Topic : Nutrition computations Gradable : automatic

133) While Mindy is relaxing while watching television, her muscles are relying primarily on ______ for energy. 133) ______ A) glucose B) glycogen

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C) amino acids D) fat

Question Details Bloom's : 1. Remember Topic : Metabolism Accessibility : Keyboard Navigation Learning Objective : 10.05.04 Plan nutritionally adequate, high-

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carbohydrate menus. Topic : Sports nutrition Section : 10.05c Fueling Exercise Gradable : automatic

Answer Key Test name: Schiff3e_TB_Unit 10 1) D 2) A 3) A 4) C 5) A 6) D 7) C 8) B 9) A 10) D 11) D 12) D 13) C 14) A 15) A 16) B 17) A Recommended daily protein intake for athletes who are in training or competition is the RDA Version 1

for protein (0.8 g protein per kg body 69

weight) plus an extra 0.3 g of high-quality protein. Therefore, such athletes should consume 1.1 g protein per kg body weight per day. For this athlete, multiply his weight (95

kg) by 1.1 g protein = 104.5 g protein per day. 18) D 19) A 20) B 21) C

Curtis weighs 85 kg. For endurance athletes who train for more than 4 hours daily, the recommended daily carbohydrate intake is a much as 12 g carbohydrate per kg body weight. Multiply 85 kg by 12 g carbohydrate per kg = 1020 g carbohydrate; Curtis should

strive to consume as much as 1020 g carbohydrate daily.

22) A 23) B 24) C 25) D 26) TRUE 27) B 28) B 29) D 30) A

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31) C 32) A While training or competing aerobically, male athletes need 50 kcal per kg body weight per day and female athletes need 45 to 50 kcal per kg body weight per day. Amanda weighs 62

kg. Multiply 62 kg by 45 kcal per kg per day, which is 2790 kcal per day. 33) D 34) A 35) A 36) A 37) C 38) D 39) C 40) D 41) A 42) D 43) A 44) A 45) FALSE 46) D 47) B 48) D

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49) A 50) B While training aerobically for more than 90 minutes, male athletes need 50 kcal per kg body weight per day; female athletes need 45 to 50 kcal per kg body weight per day. Emil weighs 68 kg. Multiply 68 kg by 50 kcal per

kg per day = 3400 kcal per day.

51) D 52) B 53) C 54) A 55) B 56) C 57) A 58) D 59) A 60) A 61) B 62) B 63) A 64) A 65) C Version 1

66) D Recommended daily protein intake for athletes who are in training or competition is the RDA for protein (0.8 g protein per kg body weight) plus an extra 0.3 g of high-quality protein. Therefore, such athletes should consume 1.1 g protein per kg body weight per day. For this

athlete, multiply his or her weight (70 kg) by 1.1 g protein = 77.0 g protein per day. 67) D 68) B 69) B 70) B

Recommended daily protein intake for athletes who are in training or competition is the RDA for protein (0.8 g protein per kg body weight) plus an extra 0.3 g of high-quality protein. Therefore, such athletes should consume 1.1 g protein per kg body weight per day. For this

athlete, multiply his or her weight (65 kg) by 1.1 g protein = 71.5 g protein per day. 71) A 72) C 73) B 74) TRUE 75) B

Irina weighs 50 kg. For most endurance athletes who train for less than 4 hours per day, the range for daily carbohydrate intake is Version 1

3 to 10 g per kg body weight. Multiply 50 kg by 3 73

g carbohydrate per kg = 150 g; multiply 50 kg by 10 g carbohydrate per kg = 500 g carbohydrate. Irina should strive to consume

150 to 500 g carbohydrate daily. 76) A 77) A 78) C 79) A 80) A 81) B 82) D 83) C 84) D 85) B

Hank weighs 80 kg. For most endurance athletes who train for less than 4 hours daily, the range for daily carbohydrate intake is 3 to 10 g per kg body weight. Multiply 80 kg by 3 g carbohydrate per kg = 240 g; multiply 80 kg by 10 g carbohydrate per kg = 800 g

carbohydrate. Hank should strive to consume 240-800 g carbohydrate daily.

86) C 87) A 88) B 89) TRUE Version 1

90) D 91) B 92) D 93) A 94) A Jenny weighs 55 kg. For most endurance athletes who train for less than 4 hours daily, the range for daily carbohydrate intake is 3 to 10 g per kg body weight. Multiply 55 kg by 3 g carbohydrate per kg = 165 g; multiply 55 kg by 10 g carbohydrate per kg = 550 g

carbohydrate. Jenny should strive to consume 165 to 550 g carbohydrate daily. 95) B 96) A 97) D 98) C 99) D 100) D 101) D 102) C 103) B 104) A 105) B

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106) A 107) C 108) B 109) B 110) C 111) A 112) B 113) A 114) B 115) TRUE 116) C 117) A 118) D 119) B 120) C 121) FALSE 122) D 123) D Endurance athletes who train for less than 4 hours per day should consume 3 to 10 g carbohydrate for each kg body weight per day. Nathan weighs 63 kg, so multiply 63 kg by 3 Version 1

g carbohydrate per kg = 189 g; multiply 63 kg by 10 g carbohydrate per kg 76

= 630 g. Therefore, his range of intake is 189 to 630 g carbohydrate daily. 124) A 125) A 126) B 127) B 128) B 129) A 130) B While training or competing aerobically for more than 90 minutes/day, male athletes need 50 kcal per kg body weight per day, and female athletes need 45 to 50 kcal per kg body weight per day. Lance weighs 75 kg. Multiply

75 kg by 50 kcal per kg per day = 3750 kcal per day.

131) C 132) D Recommended daily protein intake for athletes who are in training or competition is the RDA for protein (0.8 g protein per kg body weight) plus an extra 0.3 g of high-quality protein. Therefore, such athletes should consume 1.1 g protein per kg body weight per day. For this

athlete, multiply his or her weight (80 kg) by 1.1 g protein = 88.0 g protein per day. 133) D

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1) Impoverished children who live in developing countries have a high risk of dying from _______. 1) ______ A) developing an autoimmune disease, including type 1 diabetes B) consuming too much added fat and sugar C) contacting an infectious disease, especially measles Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Childhood and adolescence Section : 11.03d Feeding the World, Protecting Natural Resources

D) being born with diverticulosis

Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

Which of the following statements is true? 2) ______

A) Women who breastfeed have higher risks of breast cancer before they reach menopause than women who feed their babies formula. B) Women who feed their babies formula tend to lose the extra body fat gained during pregnancy faster than women who breastfeed. C) Breastfeeding is more convenient than formula

feeding, especially for mothers who don't have to leave their babies during the day. D) Formula feeding is less expensive than breastfeeding.

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Infancy Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

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3) Which of the following federally subsidized food programs is designed to improve the nutritional status

specifically of low-income, school-age children?

3) ______ D) Children's Congregate Meal Program

A) School Breakfast Program B) Meals for Needy Kids C) School Food Program Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Public health and nutrition Section : 11.03c Does Undernutrition Occur in the United States?

Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

Which of the following statements is true? 4) ______

A) Freezing food kills the pathogenic bacteria it contains. B) Raw ground beef is often a source of E. coli O157:H7. C) Giardia is a tiny worm that lives in raw fish. Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of pathogens that can cause food-bor

D) After a meal, refrigerate leftovers within 5 hours.

Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

5) Ruby is due to give birth to a boy in Version 1

September. Before she became pregnant, Ruby weighed 160 pounds, which was in the overweight range for her height. Based on this information, her physician will recommend that

she gain ______ pounds during her pregnancy.

5) ______ C) 20 to 30 D) 30 to 40

A) 15 to 25 B) 25 to 35

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

6) Which of the following United States government agencies regulates the proper use of pesticides? 6) ______ D) Environmental Protection Agency

A) Agricultural Research Service B) Department of Agriculture C) Food and Drug Administration Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02a The Role of Government Agencies in Food Safety

Learning Objective : 11.02.02 Discuss the government's role in protecting the food supply. Topic : Food safety practices Gradable : automatic

Caregivers should not feed _____ to infants. 7) ______ A) rice cereal B) soy-based formulas

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C) formulas containing lactose or DHA D) semisolid food 3

in a baby bottle

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

8) Sabrina is due to give birth to a girl in March. Before she became pregnant, Sabrina weighed 135 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that she gain

introduction of solid foods to i Topic : Infancy Gradable : automatic

______ pounds during her pregnancy.

8) ______ C) 25 to 35 D) 40 to 50

A) 30 to 40 B) 35 to 45

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

9) Sustainable agricultural methods strive to increase food crop production without using farming methods that harm the environment. 9) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity

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Section : 11.03d Feeding the World, Protecting Natural Resources Learning Objective : 11.03.01 Define all of the key terms in this module.

Gradable : automatic

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10) Most of the people living in a small South African village have access to nutritious foods. Soon after their birth, 10 infants in the village developed severe diarrhea, which resulted in dehydration. After questioning the infants' parents, local public health officials were able to determine the cause of the diarrhea. Based on the officials' findings, the parents were advised to ______. 10) ______ A) add more fruit juice to the babies' diets B) give vitamin C and iron supplements to each baby, until the diarrhea subsides C) give each sick child a teaspoon of honey mixed Question Details Accessibility : Keyboard Navigation Topic : Food safety practices Bloom's : 3. Apply Section : 11.03d Feeding the World, Protecting Natural Resources

with 1 cup of water D) stop diluting the babies' formula with local well water Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

11) Impoverished children who live in developing countries have a high risk of dying from _______. 11) ______ A) drinking polluted water B) consuming too much fat and sugar C) being born with diverticulosis Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

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D) developing type 1 diabetes

Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

12) Michelle is considering whether she should exclusively breastfeed or formula feed her new baby. To encourage Michelle to breastfeed, you provide some factual

information by telling her that _______.

12) ______ A) breastfeeding may reduce her baby's risk of type 1 diabetes in childhood B) her milk will always be the same composition, regardless of her baby's age C) breast milk is an excellent source of vitamin D,

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

13)

fiber, and iron D) many types of bacteria, some of which are healthy kinds, are in human milk as it leaves the breast infant formula with breast milk, Topic : Lactation Gradable : automatic

____ is often lacking in the diets of older adults. 13) ______ A) Iodine B) Potassium

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood

C) Vanadium D) Sodium Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

14) Conventional farming creates problems Version 1

for the environment. An international team of experts proposed some steps to help solve such problems, including _______. 14) ______ A) relying more on chemical means of controlling agricultural pests B) relying more on growing pest-resistant crops and using other integrated pest management techniques C) finding ways to increase food production without Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.03b World Food Crisis: Finding Solutions Learning Objective : 11.03.06 Discuss how biotechnology and sustainable

relying on biotechnological advances in agriculture D) increasing the production of grain-fed beef and dairy foods agricultural methods can impr Topic : Biotechnology Gradable : automatic

15) Conventional farming creates problems for the environment. An international team of experts proposed some steps to help solve such problems, including _______. 15) ______ A) increasing the production of grain-fed beef and dairy foods B) increasing the use of chemical methods of pest management C) reducing food waste by better menu planning Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Public health and nutrition Learning Objective : 11.03.04 Describe efforts to increase the supply of

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D) finding ways to increase food production without relying on biotechnological advances in agriculture nutritious food in countries Section : 11.03b World Food Crisis: Finding Solutions Gradable : automatic

16) _____ is the gradual process of shifting a baby from breastfeeding or bottle feeding to drinking from a cup and eating solid foods. 16) ______ C) Transitioning D) Sparing

A) Cupping B) Weaning Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

17)

introduction of solid foods to i Topic : Infancy Gradable : automatic

Most American households arefood secure. 17) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

Learning Objective : 11.03.01 Define all of the key terms in this module. Gradable : automatic

18) Some women crave non-food items during pregnancy. This behavior is called _______. 18) ______ A) edema B) pica

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C) eclampsia D) preeclampsia

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

19) Pregnant women generally need to take a supplement that contains _______. 19) ______ C) intrinsic factor D) protein

A) iron B) oxytocin

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

20) A safe way to thaw frozen meat quickly is to place it in a metal pan and leave it on the kitchen counter until no ice

crystals remain in the meat.

20) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Topic : Food safety practices Activity Type : New Learning Objective : 11.02.06 Describe ways you can reduce the risk of

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food-borne illness. Section : 11.02e Preventing Food-Borne Illness Bloom's : 2. Understand Gradable : automatic

21) Bella is a healthy, physically active young woman whose energy requirement is 2750 kcal/day. Based on this information, what would be her daily energy requirement

during her first trimester of pregnancy?

21) ______ C) 2500 kcal D) 2750 kcal

A) 2250 kcal B) 2000 kcal

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

22) The USDA recommends that a beef steak be cooked until its internal temperature is at least _______. 22) ______ C) 165 ºF D) 145 ºF

A) 175 ºF B) 155 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

23)

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

____ is often lacking in the diets of older adults. 23) ______ A) Iodine B) Sodium

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C) Calcium D) Selenium

Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood

24) One step consumers can take to help sustain the environment is to eat more beef, pork, and lamb. 24) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

Learning Objective : 11.03.07 Discuss proposed steps that consumers and farmers can take to help prot Gradable : automatic

25) Walter is 93 years of age. His _____ is likely to have a negative influence on his nutritional status. 25) ______ A) frequent socializing with friends and family B) arthritis C) ethnic background Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

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D) daily exercise regimen

occur during the normal a Topic : Older adulthood Gradable : automatic

26) After Ariel gave birth to a healthy baby boy, the physician immediately placed the baby next to Ariel's breast so the infant could begin breastfeeding. This practice _______. 26) ______ A) increases the baby's heart rate, reducing his risk of infantile hypertension B) suppresses Ariel's metabolic rate, so her body can shift more energy into milk production C) enables the baby's "let-down" reflex to occur, so his Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

27)

gastrointestinal tract will function normally D) reduces Ariel's risk of bleeding excessively after delivery infant formula with breast milk, Topic : Lactation Gradable : automatic

____ is often lacking in the diets of older adults. 27) ______ A) Pantothenic acid B) Thiamin

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood

C) Vitamin D D) Vitamin B-6 Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

28) During her 7th month of pregnancy, Mariah developed a lifeVersion 1

threatening complication of pregnancy that's characterized by convulsions. Based on this information, Mariah developed _______. 28) ______ C) eclampsia D) edema

A) echolacia B) endometriosis Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

29)

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Which of the following statements is true? 29) ______

C) Formula feeding is more convenient and less costly than breastfeeding. D) Breastfeeding is more economical than formula feeding.

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30) When not prepared or stored properly, ____ is frequently a source of the toxin produced by Staphylococcus aureus. 30) ______ C) white bread D) cherry pie

A) egg salad B) peanut butter Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02e Preventing Food-Borne Illness Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

31) Most infants are physically ready to start eating solid foods when they _______. 31) ______ A) can digest proteins B) lose the let-down reflex C) can sit up with some back support Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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D) have most of their primary teeth

introduction of solid foods to i Topic : Infancy Gradable : automatic

32) ______ C) 130 ºF D) 150 ºF

A) 140 ºF B) 160 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

33) Plumpy-nut is a new type of soybean plant that was created by biotechnology to contain all of the essential amino

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

acids and essential fatty acids.

33) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.03a Undernutrition Topic : Hunger and food insecurity Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries

34)

Learning Objective : 11.03.01 Define all of the key terms in this module. Topic : Protein-calorie malnutrition Gradable : automatic

Pathogens _______. 34) ______ A) cause oxidation of nutrients B) are disease-causing microbes C) damage DNA

Question Details

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D) protect cells from free radical destruction Bloom's : 1. Remember Section : 11.02b Potential

Dangers in Your Food Learning Objective : 11.02.01 Define all of the key terms in this module. Topic : Foodborne illness Accessibility : Keyboard Navigation Gradable : automatic

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35) Melissa is a healthy young woman whose energy requirement is 2250 kcal/day. Based on this information, what would be her daily energy requirement during her first trimester of pregnancy? 35) ______ C) 2600 kcal D) 3050 kcal

A) 1800 kcal B) 2250 kcal

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

36) Which of the following federally subsidized food programs is designed to improve the nutritional status specifically of low-income pregnant and breastfeeding women

and their preschool children in the United States?

36) ______ D) Meals on A) WIC B) UNICEF C) Commodity Supplemental Food Program Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

Wheels

Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

37)

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Planning weekly

menus and reducing portion sizes are steps consumers can take to reduce food waste within their households. 37) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

38)

Learning Objective : 11.03.07 Discuss proposed steps that consumers and farmers can take to help prot Gradable : automatic

Plumpy'nut contains micronutrients and ______. 38) ______ A) almonds, cashews, raisins, and melted chocolate

chips

D) walnuts, milk solids, olive oil, and grape jelly

B) peanuts, powdered milk, oil, and sugar C) coconut, lean ground meat, oil, and honey Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.03a Undernutrition Topic : Hunger and food insecurity

39) Dante is an obese 3-year-old child. _____ is a factor that is highly associated with obesity among preschool children. 39) ______ A) Lower than

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average water intake B) High family income C) High birth weight

D) Low intelligence

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

40)

encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

_____ is a physiological change associated with aging. 40) ______ D) Hardening of the arteries

A) Increased brain weight B) Increased blood filtration rate C) Fewer episodes of heartburn Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

41) You can improve your children's eating habits by _______. 41) ______ meals A) encouraging eating while watching television B) encouraging snacking on salted chips and pretzels C) offering soft drinks for snacks or to accompany

Question Details Accessibility : Keyboard Navigation

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D) offering fruit for dessert instead of cookies, pies, and cakes Activity Type : New Bloom's : 3. Apply Section : 11.01g Nutrition for a

Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

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42)

Which of the following statements is true? 42) ______

A) Because of the choking hazard, children should not be offered cut-up raw vegetables until they are at least 7 years of age. B) It's unusual for young children to have food jags. C) A child's appetite typically increases as his or her Question Details Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the introduction of solid foods to i Bloom's : 2. Understand Section : 11.01g Nutrition for a Healthy Childhood

growth rate increases. D) Snacks have no place in a child's diet.

Learning Objective : 11.01.08 Summarize practical suggestions for encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

43) Josey is an obese 3-year-old child. _____ is a factor that is highly associated with obesity among preschool children. 43) ______ A) High family income B) Family history of obesity C) Lower than average water intake Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

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D) Low intelligence

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

44)

The hormone oxytocin _______. 44) ______

A) enables the "let-down" reflex to occur when a woman breastfeeds her baby B) reduces the ability of blood to clot during the birth process C) increases a woman's appetite during pregnancy Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Section : 11.01d Infant Nutrition Topic : Lactation

45)

D) suppresses energy metabolism during pregnancy

Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

Human milk is a rich source of _______. 45) ______ C) arachidonic acid D) iron

A) vitamin D B) fluoride Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

infant formula with breast milk, Topic : Lactation Gradable : automatic

46) Which of the following foods is often a source of food-borne pathogens? 46) ______ A) Pasteurized orange juice

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B) Raw ground beef patties 24

C) Plain, low-fat yogurt D) Enriched, white bread

Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

47) The USDA recommends that fresh pork be cooked until its internal temperature is at least ______. 47) ______ C) 155 ºF D) 145 ºF

A) 130 ºF B) 140 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

48) Fatima is in her 5th month of pregnancy. Her diet is poor and she's undernourished because she doesn't have the resources to buy or grow nutritious food. Based on this

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

information, Fatima is likely to _______.

48) ______ A) give birth at least two weeks later than expected B) deliver a baby who has breathing difficulties C) give birth to a high-birth-weight baby Question Details

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D) deliver a baby with type 1 diabetes

Accessibility : Keyboard Navigation

Topic : Pregnancy Bloom's : 3. Apply Section : 11.03a Undernutrition Topic : Hunger and food insecurity Learning Objective : 11.03.03 Describe how undernutrition during

49)

pregnancy and childhood can affect p Gradable : automatic

_____ are often a source of toxoplasma. 49) ______ C) Cat feces D) Dry cake mixes

A) Raw bean sprouts B) Unripe tomatoes

Learning Objective : 11.02.04 Describe signs and symptoms of common food-borne illnesses. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02d How Do Pathogens Get Into Your Food?

50) Registered dietitian nutritionists recommend feeding babies _______. 50) ______ A) solid foods by the time the infants are 2 months of age

D) only breast milk until the infants are about 6 months of age

B) fresh fluid cow's milk by the time they are 6 months of age C) fat-free milk when they are 10 to 12 months of age Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.07 Explain the rationale for delaying the introduction of solid foods to i Section : 11.01d Infant Nutrition

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Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

51) Which of the following conditions is a major cause of death among pregnant women in the United States? 51) ______ C) Iron deficiency D) Eclampsia

A) Pica B) Severe morning sickness Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

52) Civil wars can cause food shortages that contribute to undernutrition. 52) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.03a Undernutrition Learning Objective : 11.03.02 List factors that contribute to undernutrition

in developing countries. Topic : Hunger and food insecurity Gradable : automatic

53) Mae is pregnant and has two young children. She is having difficulty supporting her Version 1

family on an income of $18,000/year. Recently, she was diagnosed with high blood pressure and iron deficiency.

Based on this information, Mae should enroll in the _____ program.

53) ______ C) ERS D) FDIC

A) FDA B) WIC Question Details Accessibility : Keyboard Navigation Topic : Public health and nutrition Section : 11.03c Does Undernutrition Occur in the United States? Learning Objective : 11.03.05 Identify major federally subsidized food

54) Tarek cooked dinner for his roommates. The meal included a baked cut-up chicken, fruit salad, and stir-fried rice with mixed vegetables. About 8 hours after eating dinner, Tarek and his roommates experienced nausea, vomiting,

programs in the United States. Bloom's : 6. Evaluation Gradable : automatic

fever, chills, and diarrhea. Based on this information, Tarek probably _______.

54) ______ A) didn't cook the rice completely, before he added the vegetables to it B) thawed the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator C) didn't wash the knife that he used to cut up the

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.05 Identify sources of contaminants in food. Learning Objective : 11.02.06 Describe ways you can reduce the risk of

chicken before using it to cut up the fruit D) allowed the frozen vegetables to thaw before adding them to the rice food-borne illness. Section : 11.02d How Do Pathogens Get Into Your Food? Bloom's : 3. Apply Gradable : automatic

55)

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The USDA

recommends that fresh turkey be cooked until its internal temperature is at least ______. 55) ______ C) 165 ºF D) 145 ºF

A) 175 ºF B) 155 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

56) ______ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork, bear, or seal meat. 56) ______ C) Trichinella D) Anisakis

A) Giardia B) Cryptosporidium Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

57)

pathogens that can cause foodbor Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

The placenta _______. 57) ______

A) filters viruses and toxins from the mother's bloodstream, preventing them from reaching the embryo/fetus

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B) transfers sperm to the egg so fertilization can occur 29

C) transfers nutrients and oxygen from the mother's bloodstream to the embryo/fetus D) makes essential micronutrients that the

embryo/fetus requires for growth and development

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01a The Prenatal Period Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Gradable : automatic

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58) Fiona is a healthy young woman whose energy requirement is 2300 kcal/day. Based on this information, her daily energy requirement would be _____ kcal during her first trimester of pregnancy. 58) ______ C) 1800 D) 2000

A) 2200 B) 2300

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

59) Anita is due to give birth to a boy in June. Before she became pregnant, Anita weighed 215 pounds, which was in the obese BMI range. She should gain no more than ______

pounds during her pregnancy.

59) ______ A) 20 B) 15 Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

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C) 10 D) 5 Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

60) ______ C) heartburn D) bruising

A) vulnerability to infections B) saliva production Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

61) Caregivers should not feed _____ to infants, unless directed by the child's pediatrician. 61) ______ C) juice D) formulas that contain iron

A) cereal B) formulas that contain DHA

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

62) Lizzie is due to give birth to a boy in June. Before she became pregnant, Lizzie weighed 195 pounds, which was in the obese BMI range. She should gain no more than ______

introduction of solid foods to i Topic : Infancy Activity Type : New Gradable : automatic

pounds during her pregnancy.

62) ______ A) 20 B) 15

C) 30 D) 25 Question Details

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Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy Learning Objective : 11.01.03 Classify weight gained during pregnancy

according to recommendations th Gradable : automatic

63) _____ is the use of living things to manufacture improved foods and other products. 63) ______ C) Biogenomics D) Bioavailability

A) Bioenergetics B) Biotechnology Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.03b World Food Crisis: Finding Solutions Learning Objective : 11.03.06 Discuss how biotechnology and sustainable

agricultural methods can impr Topic : Biotechnology Gradable : automatic

64) Which of the following agencies is responsible for inspecting restaurants for food-related safety problems? 64) ______ A) Environmental Protection Agency B) Food and Drug Administration C) Local health department

D) State public health department

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.02a The Role of Government Agencies in Food Safety Learning Objective : 11.02.02 Discuss the government's role in protecting the food supply. Topic : Food safety practices Gradable : automatic

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65) Margaret is 91 years of age. Her _____ is likely to have a negative influence on her nutritional status. 65) ______ D) frequent socializing with friends and family

A) daily exercise regimen B) ethnic background C) annual income Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

66) The USDA recommends that egg custard be cooked until its internal temperature is at least _______. 66) ______ A) 170 ºF B) 180 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

67) Arabella is due to give birth to a girl in November. Before she became pregnant, Arabella weighed 168 pounds, which was in the overweight range for her height. Based on this information, her physician will recommend that she gain

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C) 150 ºF D) 160 ºF food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

______ pounds during her pregnancy.

67) ______ C) 15 to 25 D) 20 to 35

A) 10 to 15 B) no more than 5

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

68) Rosie is due to give birth to a girl in February. Before she became pregnant, Rosie weighed 105 pounds, which was in the underweight range for her height. Based on this information, her physician will recommend that she gain

______ pounds during her pregnancy.

68) ______ C) 38 to 50 D) 48 to 60

A) 28 to 40 B) 18 to 20

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

69) Cara is due to give birth to a boy in March. Before she became pregnant, Cara weighed 140 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that she gain ______ pounds during her pregnancy. 69) ______ A) 35 to 45

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B) 10 to 20 C) 25 to 35

D) 15 to 25 Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

70) Six-month-old Artie has been breastfed exclusively since birth. Zach, another 6-month-old infant has never been breastfed, so he consumes a commercial infant formula that's fortified with iron. Both babies are being cared for in their homes. Based on this information, which of the following statements are true? 70) ______ A) Compared to Zach, Artie suffers from more intestinal infections. B) Artie has more respiratory infections than Zach. C) Compared to Zach, Artie has a higher risk of food Question Details Accessibility : Keyboard Navigation Topic : Infancy Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

allergies. D) Artie has fewer ear infections than Zach.

infant formula with breast milk, Topic : Lactation Gradable : automatic

71) Corrina is a 25-year-old pregnant woman. Her need for _____ is 50% higher than before she became pregnant. 71) ______ A) vitamin C

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B) calcium C) folate

D) vitamin D

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Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

72) Which of the following food-borne pathogens produces a toxin that can be deadly when consumed? 72) ______ C) Salmonella A) Escherichia coli O157:H7 B) Trichinella

species D) Anisakis

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

73) Kari is considering whether she should exclusively breastfeed or formula feed her new baby. To encourage Kari to breastfeed, you provide some factual information by telling her that _______. 73) ______ A) breastfeeding can help her lose the body fat she gained during pregnancy B) breast milk contains many types of bacteria, including "healthy" microbes, as it leaves the breast C) human milk has the same composition as infant Question Details Bloom's : 1. Remember

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formula D) breastfeeding can reduce her baby's risk of anemia in childhood

Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition

Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation

Gradable : automatic

74) Which of the following conditions is a common nutrition-related sign of early pregnancy that occurs in many healthy pregnant women? 74) ______ D) Gestational hypertension

A) Eclampsia B) Iron-deficiency anemia C) Mild nausea and vomiting Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

75) Macey is due to give birth to a girl in November. Before she became pregnant, Macey weighed 108 pounds, which was in the underweight range for her height. Based on this information, her physician will recommend that she gain

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

______ pounds during her pregnancy.

75) ______ A) 18 to 30 B) 8 to 20 Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

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C) 38 to 50 D) 28 to 40 Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

76) Which of the following foods is most likely to be a source of Salmonella? 76) ______ C) Canned applesauce D) Honey

A) Oatmeal B) Raw chicken

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

77) Jared wants to cook chicken, make a salad, and bake a custard pie, which is made with eggs and milk for his roommates. Jarad and his dinner guests are likely to

pathogens that can cause foodbor Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

experience food-borne illness if he _______.

77) ______ A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator B) marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade C) keeps the pie chilled before serving it

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D) wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables food-borne illness. Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

78) Which of the following nutrition-related health conditions is common among children in the United States? 78) ______ C) Type 1 diabetes D) Obesity

A) Beriberi B) Scurvy

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

79) Mandy is a new mother who wants to breastfeed her baby. For her "let-down" reflex to occur, Mandy's brain needs to release ______, especially when she begins to nurse her baby. 79) ______ A) thyroid hormone B) oxytocin Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Activity Type : New Section : 11.01d Infant Nutrition

C) insulin D) estrogen Topic : Lactation Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

80) Integrated pest management is a conventional farming method that relies on the use of commerical pesticides.

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80) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

Learning Objective : 11.03.01 Define all of the key terms in this module. Gradable : automatic

81) Which of the following food-borne pathogens produces a toxin in improperly prepared or stored cooked meats and gravies? 81) ______ C) Anisakis D) Clostridium perfringens

A) Salmonella species B) Trichinella

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

82) You can improve your children's eating habits by _______. 82) ______ A) discouraging snacking on peanuts and sunflower seeds

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B) replacing sugarsweetened soft drinks with water

C) using food as a reward D) encouraging consumption of a least 6 cups of milk Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

daily encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

83) Which of the following foods are often sources of food-borne pathogens? 83) ______ A) Raw vegetables and seed sprouts B) Pasteurized apple juice and orange juice C) Plain, low-fat cheese and yogurt

D) Enriched white bread and uncooked white rice

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.05 Identify sources of contaminants in food. Activity Type : New Section : 11.02e Preventing Food-Borne Illness Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

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84)

Which of the following statements is true? 84) ______

A) Meals on Wheels provides nutritious meals for pregnant, low-income women who are too sick to leave their homes. B) The Supplemental Nutrition Assistance Program helps low-income Americans who qualify buy food. C) The Commodity Supplemental Food program distributes high-fiber foods to low-income, middle-age adults

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

85) Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least

who have American Indian ancestry. D) The School Breakfast Program offers free or reduced-cost breakfasts to children, regardless of their family incomes. Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

_____ seconds to cleanse them thoroughly.

85) ______ A) 20 B) 60 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness.

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C) 40 D) 90 Section : 11.02e Preventing Food-Borne Illness Topic : Public health and nutrition Gradable : automatic

86) The USDA recommends that a salmon steak be cooked until its internal temperature is at least _______. 86) ______ C) 145 ºF D) 165 ºF

A) 155 ºF B) 175 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

87) According to theDietary Guidelines for Americans, 2020-2025, which of the following nutrients is not a nutrient

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

of public health concern for pregnant women?

87) ______ C) Vitamin B-6 D) Iron

A) Vitamin D B) Potassium

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Topic : Dietary guidelines Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Topic : Public health and nutrition Bloom's : 3. Apply Section : 11.01b Nutrition in Pregnancy

88)

Caregivers should not feed _____ to infants. 88) ______ A) soy-based formulas B) honey

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C) rice cereal D) formulas containing lactose or DHA

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

89)

introduction of solid foods to i Topic : Infancy Gradable : automatic

Caregivers should not feed _____ to infants. 89) ______ C) soy-based formulas D) rice cereal

A) formulas that contain DHA B) flavored gelatin water

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

90) Food-borne illnesses, such as the stomach flu, generally cause affected people to have "flu-like" signs and

introduction of solid foods to i Topic : Infancy Gradable : automatic

symptoms, such as dry cough and runny nose.

90) ______ ⊚ ⊚

true false

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

Version 1

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

91)

Which of the following statements is true? 91) ______

A) Eight weeks after conception and until its birth, the developing human being is called a fetus. B) The placenta blocks toxic substances from reaching the embryo/fetus. C) The embryo/fetus develops most of its organs during the preconceptual period. Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01a The Prenatal Period Learning Objective : 11.01.01 Define all of the key terms in this module.

D) A proper functioning placenta allows the mother's blood to mix with her fetus's blood.

Topic : Pregnancy Gradable : automatic

92) New mothers who don't want breastfeed their babies are given prolactin, because the hormone prevents the formation of breast milk. 92) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Activity Type : New Bloom's : 2. Understand Section : 11.01d Infant Nutrition

Topic : Lactation Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

93) _____ stimulates milk production by certain cells in the breast. 93) ______ Version 1

C) Oxytocin D) Prolactin

A) Estrogen B) Progesterone Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module.

Section : 11.01d Infant Nutrition Topic : Lactation Gradable : automatic

94) Tammy is a healthy young woman whose energy requirement is 2000 kcal/day. Based on this information, her daily energy requirement would be _____ kcal during her first trimester of pregnancy. 94) ______ A) 1800 B) 2400

C) 2000 D) 2200

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

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95) Three days after eating an undercooked hamburger patty at a picnic, Hope experienced intestinal cramps and bloody diarrhea. When Hope became too weak to walk, her roommate took her to the emergency room of a hospital. Hope required treatment for kidney failure. Based on this

information, which of the following food-borne pathogens was most likely responsible for Hope's serious illness?

95) ______ C) Trichinella D) E. coli O157:H7

A) Bacillus cereus B) Staphylococcus aureus

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

96) Georgia wants to cook chicken and bake a custard pie that's made with eggs and milk for her roommates. Georgia and her dinner guests are likely to experience food-borne illness if she _______. 96) ______ A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator B) uses a clean knife to cut up the salad vegetables C) keeps the pie chilled before serving it D) marinates the cut-up pieces of raw chicken and Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.05 Identify sources of contaminants in food.

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uses the marinade to make a dipping sauce for the chicken

Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

97) Women who breastfeed their newborns are more likely to experience uterine bleeding after delivery than women who give their newborns formula to consume. 97) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

98) Alexis weighs 6.2 pounds at birth. Assuming her development proceeds normally, she should weigh about

infant formula with breast milk, Topic : Lactation Gradable : automatic

_____ pounds by her first birthday.

98) ______ A) 24.8 B) 19.5 Question Details Accessibility : Keyboard Navigation Topic : Infancy Bloom's : 3. Apply Section : 11.01d Infant Nutrition

C) 12.4 D) 18.6 Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

99) Brittany is due to give birth to a girl in March. Before she became pregnant, Brittany weighed Version 1

125 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that

she gain ______ pounds during her pregnancy.

99) ______ C) 20 to 30 D) 10 to 20

A) 15 to 25 B) 25 to 35

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

100)

Which of the following statements is true? 100) ______

A) A food's odor or appearance is not a reliable indicator of whether it's safe to eat. B) An undercooked hamburger patty is the most likely source of giardia. C) In the United States, people rarely suffer from food-borne illnesses. D) The United States Environmental Protection Question Details Bloom's : 1. Remember Section : 11.02b Potential Dangers in Your Food Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.03 List some common types and sources of

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Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards.

pathogens that can cause foodbor Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness. Gradable : automatic

101) ______ D) Calcium overload syndrome

A) Iron deficiency B) Vitamin C deficiency C) Chronic undernutrition

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

102) Carson enjoys cooking, but he wants to reduce the chances that his food preparation practices result in foodborne illness. Which of the following steps can he take to reduce this likelihood? 102) ______ A) Wipe his hands on a paper towel before preparing

D) Thaw frozen foods at room temperature

food B) Cook foods to proper internal temperatures C) Store raw meat and chicken in the same plastic bag Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

103) Bernard weighs 7.3 pounds at birth. Assuming his development proceeds normally, he should weigh about _____ pounds by his first birthday. 103) ______ Version 1

C) 22.5 D) 21.9

A) 18.5 B) 24.5

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Infancy Bloom's : 3. Apply Section : 11.01d Infant Nutrition

104) According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches _______. 104) ______ C) 145 ºF D) 115 ºF

A) 165 ºF B) 125 ºF Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

105) Which of the following foods is often a source of food-borne pathogens? 105) ______ A) Golden raisins B) Raw ground turkey

C) Frozen peaches D) Chocolate cookies

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation

Learning Objective : 11.02.05 Identify sources of contaminants in food. Bloom's : 2. Understand

Version 1

Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

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106) Which of the following substances is a lipid that is necessary for the proper development of an infant's nervous system? 106) ______ C) Oleic acid D) ATP

A) DHA B) Hydroxybutyric acid Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Infancy Section : 11.01d Infant Nutrition

107) Indira is in her 7th month of pregnancy. Her diet is poor and she's undernourished because she doesn't have the money to buy or grow nutritious foods. Based on this

Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

information, Indira is likely to _______.

107) ______ A) deliver a baby with type 1 diabetes B) give birth at least two weeks later than expected C) deliver a low-birth-weight baby Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 3. Apply Section : 11.03a Undernutrition Topic : Hunger and food insecurity

108)

Reduced _____ is a normal physiological change

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D) give birth to a baby suffering from eclampsia Learning Objective : 11.03.03 Describe how undernutrition during pregnancy and childhood can affect p Gradable : automatic

associated with aging. 55

108) ______ C) secretion of stomach acid D) heartburn

A) vulnerability to cancer B) bruising

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

109) Pregnant women generally need to take a supplement that contains _______. 109) ______ C) folic acid D) fish oil

A) oxytocin B) protein

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

110)

Which of the following statements is true? 110) ______

A) Formula feeding is less expensive than breastfeeding. B) Women who breastfeed have higher risks of breast cancer before they reach menopause than women who feed their babies formula. C) Women who feed their babies formula tend to lose Version 1

the extra body fat gained during pregnancy faster than women who breastfeed. D) Colostrum provides a baby with antibodies from its mother 56

that aren't supplied by commercial formulas.

Version 1

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Infancy Section : 11.01d Infant Nutrition

Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

111) The Federal Trade Commission (FTC) regulates the use of pesticides on food crops in the United States. 111) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.02.02 Discuss the government's role in protecting the food supply. Section : 11.02g What About Pesticides in Food?

Learning Objective : 11.02.05 Identify sources of contaminants in food. Topic : Food additives Activity Type : New Gradable : automatic

112) Emma is a 25-year-old pregnant woman. Her need for _____ is 50% higher than before she became pregnant. 112) ______ A) niacin B) iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

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C) vitamin C D) calcium Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

113) Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between _______. 113) ______ C) 80 and 180 ºF D) 60 and 160 ºF

A) 20 and 120 ºF B) 40 and 140 ºF Question Details Bloom's : 1. Remember Learning Objective : 11.02.01 Define all of the key terms in this module. Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

114) Which of the following nutrition-related health conditions is common among children in the United States? 114) ______ D) Low calcium A) Chronic undernutrition B) Vitamin C deficiency C) Thiamin deficiency Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

intakes

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

115) Infants are physically ready to start eating solid foods when they _______. 115) ______

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D) develop the letdown reflex

A) can digest lactose B) have most of their primary teeth C) lose the extrusion reflex Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

116)

introduction of solid foods to i Topic : Infancy Gradable : automatic

____ is often lacking in the diets of older adults. 116) ______ C) Biotin D) Pantothenic acid

A) Vitamin K B) Vitamin C Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

117) You can improve your children's eating habits by _______. 117) ______ A) discouraging eating while watching television B) encouraging consumption of flavored, sugarsweetened yogurt C) discouraging snacking on peanuts and sunflower seeds Question Details

Version 1

D) encouraging consumption of toasted cheese sandwiches made with Cheddar cheese and white bread Bloom's : 1. Remember Accessibility : Keyboard

Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for encouraging healthy eating habits a

Topic : Childhood and adolescence Gradable : automatic

118) In developing countries, political corruption and crop failures often result in food shortages that contribute to undernutrition. 118) ______ ⊚ ⊚

true false

in developing countries. Topic : Hunger and food insecurity Gradable : automatic

119) The _____ is the organ of pregnancy that transfers nutrients and oxygen from the mother's bloodstream to the embryo/fetus. 119) ______ A) ovary B) placenta Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01a The Prenatal Period Learning Objective : 11.01.01 Define all of the key terms in this module.

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C) endometrium D) uterus Topic : Pregnancy Gradable : automatic

120) Human milk is a rich source of all of the following substances, except _______. 120) ______ C) arachidonic acid D) cholesterol

A) linoleic acid B) iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

121)

infant formula with breast milk, Topic : Lactation Gradable : automatic

Which of the following statements is true? 121) ______

A) Goat's milk mixed with gelatin water is a suitable substitute for breast milk. B) Caregivers shouldn't give popcorn, grapes, and cutup raw vegetables to infants. C) By 2 to 4 months of age, most infants can use their Question Details Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

fingers to pick up and chew "finger foods." D) It's safe to use honey to sweeten infant foods. introduction of solid foods to i Topic : Infancy Bloom's : 2. Understand Gradable : automatic

122) On her last camping trip, Sunny swallowed some water when she swam in a lake. Two days later, she suddenly experienced severe abdominal pain and watery diarrhea. Based on this information, Sunny probably is infected with _______.

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122) ______ C) Listeria monocytogenes D) Giardia

A) Anisakis B) Clostridium perfringens

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.04 Describe signs and symptoms of common food-borne illnesses.

Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Bloom's : 3. Apply Gradable : automatic

123) Phillipa is a healthy 27-year-old pregnant woman. She is experiencing _____, a common nutrition-related sign of pregnancy that occurs in many healthy pregnant women. 123) ______ C) protein in urine D) hypertension

A) eclampsia B) mild edema of the hands and feet Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

124) During the first few days after giving birth, the new mother's breasts produce _______. 124) ______ A) oxytocin B) prolactin

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C) colostrum D) pica

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

Version 1

125) ______ is a type of tiny worm that can be transferred to humans who eat raw or undercooked fish. 125) ______ C) Cryptosporidium D) Giardia

A) Anisakis B) Salmonella

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

pathogens that can cause foodbor Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

126) The toxin produced by _____ can cause blurry vision, muscle weakness, difficulty swallowing, and even death. 126) ______ A) Trichinella B) Salmonella species

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.04 Describe signs and symptoms of common

127)

C) Clostridium botulinum D) Giardia food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

Human milk is a rich source of _______. 127) ______

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C) cholesterol D) iron infant formula with breast milk, Topic : Lactation Gradable : automatic

Answer Key

MyPlate Upda tes

Test name: Schiff3e_TB_Unit 11 DGA 1) C 2) C 3) A 4) B 5) A 6) D 7) D 8) C 9) TRUE 10) D 11) A 12) A 13) B 14) B 15) C 16) B 17) TRUE 18) B 19) A Version 1

20) FALSE 21) D 22) D 23) C 24) FALSE 25) B 26) D 27) C 28) C 29) D 30) A 31) C 32) B 33) FALSE 34) B 35) B 36) A 37) TRUE 38) B 39) C 40) D Version 1

41) D 42) C 43) B 44) A 45) C 46) B 47) D 48) B 49) C 50) D 51) D 52) TRUE 53) B 54) C 55) C 56) C 57) C 58) B 59) A 60) B 61) C Version 1

62) A 63) B 64) C 65) C 66) D 67) C 68) A 69) C 70) D 71) C 72) A 73) A 74) C 75) D 76) B 77) D 78) D 79) B 80) FALSE 81) D 82) B Version 1

83) A 84) B 85) A 86) C 87) C 88) B 89) B 90) FALSE 91) A 92) FALSE 93) D 94) C 95) D 96) D 97) FALSE 98) D 99) B 100) A 101) A 102) B 103) D Version 1

104) A 105) B 106) A 107) C 108) C 109) C 110) D 111) FALSE 112) B 113) B 114) D 115) C 116) B 117) A 118) TRUE 119) B 120) B 121) B 122) D 123) B 124) C Version 1

125) A 126) C 127) C

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1) Macey is due to give birth to a girl in November. Before she became pregnant, Macey weighed 108 pounds, which was in the underweight range for her height. Based on this information, her physician will recommend that she gain

______ pounds during her pregnancy.

1) ______ C) 28 to 40 D) 18 to 30

A) 8 to 20 B) 38 to 50

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

2) You can improve your children's eating habits by _______. 2) ______ A) using food as a reward B) encouraging consumption of a least 6 cups of milk

D) discouraging snacking on peanuts and sunflower seeds

daily C) replacing sugar-sweetened soft drinks with water Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

____ is often lacking in the diets of older adults. 3) ______ A) Thiamin

Version 1

B) Pantothenic acid C) Vitamin D

D) Vitamin B-6

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

Version 1

4) Some women crave non-food items during pregnancy. This behavior is called _______. 4) ______ C) pica D) eclampsia

A) preeclampsia B) edema Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

Pathogens _______. 5) ______ A) protect cells from free radical destruction B) damage DNA C) are disease-causing microbes

Question Details Bloom's : 1. Remember Section : 11.02b Potential Dangers in Your Food Learning Objective : 11.02.01 Define all of the key terms in this module.

6) On her last camping trip, Sunny swallowed some water when she swam in a lake. Two days later, she suddenly experienced severe abdominal pain and watery diarrhea.

D) cause oxidation of nutrients

Topic : Foodborne illness Accessibility : Keyboard Navigation Gradable : automatic

Based on this information, Sunny probably is infected with _______. 6) ______

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C) Anisakis D) Giardia

A) Clostridium perfringens B) Listeria monocytogenes Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.04 Describe signs and symptoms of common food-borne illnesses.

Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Bloom's : 3. Apply Gradable : automatic

Which of the following statements is true? 7) ______

A) A proper functioning placenta allows the mother's blood to mix with her fetus's blood. B) The placenta blocks toxic substances from reaching the embryo/fetus. C) Eight weeks after conception and until its birth, the

developing human being is called a fetus. D) The embryo/fetus develops most of its organs during the preconceptual period.

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8) Plumpy-nut is a new type of soybean plant that was created by biotechnology to contain all of the essential amino

acids and essential fatty acids.

8) ______ ⊚ ⊚

true false

Learning Objective : 11.03.01 Define all of the key terms in this module. Topic : Protein-calorie malnutrition Gradable : automatic

9) Which of the following conditions is a major cause of death among pregnant women in the United States? 9) ______ A) Severe morning sickness B) Iron deficiency Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

10)

C) Pica D) Eclampsia Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Which of the following statements is true? 10) ______

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homes. A) The School Breakfast Program offers free or reduced-cost breakfasts to children, regardless of their family incomes. B) The Supplemental Nutrition Assistance Program helps low-income Americans who qualify buy food. C) Meals on Wheels provides nutritious meals for pregnant, low-income women who are too sick to leave their

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

D) The Commodity Supplemental Food program distributes highfiber foods to low-income, middle-age adults who have American Indian ancestry. Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

11) The toxin produced by _____ can cause blurry vision, muscle weakness, difficulty swallowing, and even death. 11) ______ C) Salmonella A) Clostridium botulinum B) Trichinella

species D) Giardia

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.04 Describe signs and symptoms of common

12)

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

____ is often lacking in the diets of older adults. 12) ______ A) Iodine

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B) Sodium C) Potassium

D) Vanadium

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Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood

13) Reduced _____ is a normal physiological change associated with aging. 13) ______ C) vulnerability to infections D) bruising

A) saliva production B) heartburn

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

14) Georgia wants to cook chicken and bake a custard pie that's made with eggs and milk for her roommates. Georgia and her dinner guests are likely to experience food-borne illness if she _______. 14) ______ A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator B) keeps the pie chilled before serving it C) uses a clean knife to cut up the salad vegetables D) marinates the cut-up pieces of raw chicken and Question Details Bloom's : 1. Remember

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uses the marinade to make a dipping sauce for the chicken

Topic : Foodborne illness Accessibility : Keyboard Navigation

Learning Objective : 11.02.05 Identify sources of contaminants in food. Section : 11.02d How Do Pathogens Get Into Your Food?

Gradable : automatic

15) Josey is an obese 3-year-old child. _____ is a factor that is highly associated with obesity among preschool children. 15) ______ D) Low intelligence

A) Lower than average water intake B) Family history of obesity C) High family income

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

16)

Which of the following statements is true? 16) ______

A) Giardia is a tiny worm that lives in raw fish. B) Freezing food kills the pathogenic bacteria it contains. C) Raw ground beef is often a source of E. coli Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of pathogens that can cause food-bor

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O157:H7. D) After a meal, refrigerate leftovers within 5 hours. Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

17) Which of the following federally subsidized food programs is designed to improve the nutritional status

specifically of low-income, school-age children?

17) ______ D) School Food Program

A) School Breakfast Program B) Meals for Needy Kids C) Children's Congregate Meal Program Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Public health and nutrition Section : 11.03c Does Undernutrition Occur in the United States?

Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

18) Civil wars can cause food shortages that contribute to undernutrition. 18) ______ ⊚ ⊚

true false

in developing countries. Topic : Hunger and food insecurity Gradable : automatic

19) Dante is an obese 3-year-old child. _____ is a factor that is highly associated with obesity among preschool children. 19) ______ A) High family

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income

D) Lower than average water intake

B) High birth weight C) Low intelligence Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

20) Which of the following nutrition-related health conditions is common among children in the United States? 20) ______ D) Vitamin C deficiency

A) Low calcium intakes B) Thiamin deficiency C) Chronic undernutrition

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

21) The Federal Trade Commission (FTC) regulates the use of pesticides on food crops in the United States. 21) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember

Version 1

Accessibility : Keyboard Navigation Learning Objective : 11.02.02

Discuss the government's role in protecting the food supply. Section : 11.02g What About Pesticides in Food? Learning Objective : 11.02.05 Identify sources of contaminants in food. Topic : Food additives

Activity Type : New Gradable : automatic

22) Which of the following foods is often a source of food-borne pathogens? 22) ______ D) Plain, low-fat A) Enriched, white bread B) Pasteurized orange juice C) Raw ground beef patties

yogurt

Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

23) Most infants are physically ready to start eating solid foods when they _______. 23) ______ A) have most of their primary teeth B) can sit up with some back support C) can digest proteins Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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D) lose the letdown reflex

introduction of solid foods to i Topic : Infancy Gradable : automatic

24) In developing countries, political corruption and crop failures often result in food shortages that contribute to undernutrition. 24) ______ ⊚ ⊚

true false

in developing countries. Topic : Hunger and food insecurity Gradable : automatic

25) The USDA recommends that fresh pork be cooked until its internal temperature is at least ______. 25) ______ A) 145 ºF B) 130 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

C) 155 ºF D) 140 ºF food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

26) According to the Dietary Guidelines for Americans, ____ is a nutrient of public health concern for pregnant women. 26) ______ Version 1

C) vitamin A D) protein

A) vitamin B-6 B) iron

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Topic : Dietary guidelines Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Topic : Public health and nutrition Section : 11.01b Nutrition in Pregnancy

27) Brittany is due to give birth to a girl in March. Before she became pregnant, Brittany weighed 125 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that she gain

______ pounds during her pregnancy.

27) ______ C) 20 to 30 D) 25 to 35

A) 15 to 25 B) 10 to 20

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

28) Bernard weighs 7.3 pounds at birth. Assuming his development proceeds normally, he should weigh about

_____ pounds by his first birthday.

28) ______ A) 21.9 B) 22.5 Question Details

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C) 24.5 D) 18.5 Accessibility : Keyboard Navigation

Topic : Infancy Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.02 Discuss why proper nutrition is important

for having a healthy pregnanc Gradable : automatic

29) The USDA recommends that a salmon steak be cooked until its internal temperature is at least _______. 29) ______ C) 165 ºF D) 145 ºF

A) 175 ºF B) 155 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

30) According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches _______. 30) ______ A) 145 ºF B) 165 ºF Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.06 Describe ways you can reduce the risk of

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C) 115 ºF D) 125 ºF food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

31) ______ C) Golden raisins D) Raw ground

A) Frozen peaches B) Chocolate cookies

turkey

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.05 Identify sources of contaminants in food.

Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

32) New mothers who don't want breastfeed their babies are given prolactin, because the hormone prevents the formation of breast milk. 32) ______ ⊚ ⊚

true false

33) Alexis weighs 6.2 pounds at birth. Assuming her development proceeds normally, she should weigh about

Topic : Lactation Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

_____ pounds by her first birthday.

33) ______ A) 12.4 B) 19.5

C) 24.8 D) 18.6 Question Details

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Accessibility : Keyboard Navigation Topic : Infancy Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.02 Discuss why proper nutrition is important

for having a healthy pregnanc Gradable : automatic

34) Cara is due to give birth to a boy in March. Before she became pregnant, Cara weighed 140 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that she gain ______ pounds during her pregnancy. 34) ______ C) 15 to 25 D) 35 to 45

A) 10 to 20 B) 25 to 35

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

35) Sabrina is due to give birth to a girl in March. Before she became pregnant, Sabrina weighed 135 pounds, which was in the healthy range for her height. Based on this information, her physician will recommend that she gain

______ pounds during her pregnancy.

35) ______ A) 35 to 45 B) 30 to 40 Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand

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C) 40 to 50 D) 25 to 35 Section : 11.01c Weight Gain During Pregnancy Learning Objective : 11.01.03 Classify weight gained during pregnancy according to

recommendations th Gradable : automatic

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36)

_____ is a physiological change associated with aging. 36) ______ D) Increased blood filtration rate

A) Increased brain weight B) Fewer episodes of heartburn C) Hardening of the arteries Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

occur during the normal a Topic : Older adulthood Gradable : automatic

37) Conventional farming creates problems for the environment. An international team of experts proposed some steps to help solve such problems, including _______. 37) ______ A) increasing the production of grain-fed beef and dairy foods B) finding ways to increase food production without relying on biotechnological advances in agriculture C) relying more on growing pest-resistant crops and

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.03b World Food Crisis: Finding Solutions Learning Objective : 11.03.06 Discuss how biotechnology and sustainable

using other integrated pest management techniques D) relying more on chemical means of controlling agricultural pests agricultural methods can impr Topic : Biotechnology Gradable : automatic

38) Version 1

Which of the 19

following food-borne pathogens produces a toxin in improperly prepared or stored cooked meats and gravies? 38) ______ C) Clostridium perfringens D) Trichinella

A) Salmonella species B) Anisakis

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

39) Which of the following nutrition-related health conditions is common among children in the United States? 39) ______ C) Beriberi D) Obesity

A) Scurvy B) Type 1 diabetes

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

40) Pregnant women generally need to take a supplement that contains _______. 40) ______ A) protein

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B) intrinsic factor C) iron

D) oxytocin Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

41)

____ is often lacking in the diets of older adults. 41) ______ C) Selenium D) Sodium

A) Calcium B) Iodine

Learning Objective : 11.01.11 Explain how growing older affects your nutrient needs. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Topic : Older adulthood

42) Reduced _____ is a normal physiological change associated with aging. 42) ______ C) vulnerability to A) secretion of stomach acid B) heartburn

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

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cancer D) bruising occur during the normal a Topic : Older adulthood Gradable : automatic

43)

The hormone oxytocin _______. 43) ______

A) suppresses energy metabolism during pregnancy B) enables the "let-down" reflex to occur when a woman breastfeeds her baby C) increases a woman's appetite during pregnancy Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Section : 11.01d Infant Nutrition Topic : Lactation

D) reduces the ability of blood to clot during the birth process

Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

44) Phillipa is a healthy 27-year-old pregnant woman. She is experiencing _____, a common nutrition-related sign of pregnancy that occurs in many healthy pregnant women. 44) ______ A) eclampsia B) mild edema of the hands and feet Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

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C) hypertension D) protein in urine Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

45) ______ C) Pantothenic acid D) Vitamin K

A) Vitamin C B) Biotin Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

46) Mae is pregnant and has two young children. She is having difficulty supporting her family on an income of $18,000/year. Recently, she was diagnosed with high blood pressure and iron deficiency. Based on this information, Mae

occur during the normal a Topic : Older adulthood Gradable : automatic

should enroll in the _____ program.

46) ______ C) FDIC D) FDA

A) ERS B) WIC Question Details Accessibility : Keyboard Navigation Topic : Public health and nutrition Section : 11.03c Does Undernutrition Occur in the United States? Learning Objective : 11.03.05 Identify major federally subsidized food

programs in the United States. Bloom's : 6. Evaluation Gradable : automatic

47) Which of the following agencies is responsible for inspecting restaurants for food-related safety problems? 47) ______ A) Food and Drug Administration B) Environmental Protection Agency C) State public health department

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D) Local health department

48) Indira is in her 7th month of pregnancy. Her diet is poor and she's undernourished because she doesn't have the money to buy or grow nutritious foods. Based on this

the food supply. Topic : Food safety practices Gradable : automatic

information, Indira is likely to _______.

48) ______ A) deliver a low-birth-weight baby B) give birth at least two weeks later than expected C) give birth to a baby suffering from eclampsia

D) deliver a baby with type 1 diabetes

Learning Objective : 11.03.03 Describe how undernutrition during pregnancy and childhood can affect p Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 3. Apply Section : 11.03a Undernutrition Topic : Hunger and food insecurity

49) Registered dietitian nutritionists recommend feeding babies _______. 49) ______ A) only breast milk until the infants are about 6 months of age B) fresh fluid cow's milk by the time they are 6 months of age C) fat-free milk when they are 10 to 12 months of age Question Details Bloom's : 1. Remember

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D) solid foods by the time the infants are 2 months of age

Accessibility : Keyboard Navigation Learning Objective : 11.01.07

Explain the rationale for delaying the introduction of solid foods to i Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk,

Topic : Lactation Gradable : automatic

50) _____ is the use of living things to manufacture improved foods and other products. 50) ______ C) Biogenomics D) Biotechnology

A) Bioenergetics B) Bioavailability Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.03b World Food Crisis: Finding Solutions Learning Objective : 11.03.06 Discuss how biotechnology and sustainable

51)

agricultural methods can impr Topic : Biotechnology Gradable : automatic

Caregivers should not feed _____ to infants. 51) ______ A) formulas containing lactose or DHA B) semisolid food in a baby bottle

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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C) soy-based formulas D) rice cereal introduction of solid foods to i Topic : Infancy Gradable : automatic

52) ______ C) 165 ºF D) 145 ºF

A) 155 ºF B) 175 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

53) Lizzie is due to give birth to a boy in June. Before she became pregnant, Lizzie weighed 195 pounds, which was in the obese BMI range. She should gain no more than ______

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

pounds during her pregnancy.

53) ______ C) 15 D) 25

A) 30 B) 20

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

54)

Which of the following statements is true? 54) ______

A) An undercooked hamburger patty is the most likely source of giardia. B) In the United States, people rarely suffer from food-borne illnesses. C) A food's odor or appearance is not a reliable

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indicator of whether it's safe to eat. D) The United States Environmental Protection Agency is responsible for inspecting

local restaurants and grocery stores to ensure they meet food safety standards.

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Question Details Bloom's : 1. Remember Section : 11.02b Potential Dangers in Your Food Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.03 List some common types and sources of

pathogens that can cause foodbor Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness. Gradable : automatic

55) The _____ is the organ of pregnancy that transfers nutrients and oxygen from the mother's bloodstream to the embryo/fetus. 55) ______ C) endometrium D) ovary

A) placenta B) uterus Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01a The Prenatal Period Learning Objective : 11.01.01 Define all of the key terms in this module.

56)

Topic : Pregnancy Gradable : automatic

Caregivers should not feed _____ to infants. 56) ______ A) soy-based formulas B) rice cereal

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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C) honey D) formulas containing lactose or DHA introduction of solid foods to i Topic : Infancy Gradable : automatic

57) Which of the following conditions is a common nutrition-related sign of early pregnancy that occurs in many healthy pregnant women? 57) ______ C) Mild nausea and vomiting D) Eclampsia

A) Gestational hypertension B) Iron-deficiency anemia

Learning Objective : 11.01.02 Discuss why proper nutrition is important for having a healthy pregnanc Gradable : automatic

58) Which of the following foods is most likely to be a source of Salmonella? 58) ______ A) Honey B) Raw chicken

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

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C) Canned applesauce D) Oatmeal pathogens that can cause foodbor Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

59) ______ A) Plain, low-fat cheese and yogurt B) Pasteurized apple juice and orange juice C) Enriched white bread and uncooked white rice Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.05 Identify sources of contaminants in food. Activity Type : New Section : 11.02e Preventing Food-Borne Illness

60)

D) Raw vegetables and seed sprouts

Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

Which of the following statements is true? 60) ______

A) Women who feed their babies formula tend to lose the extra body fat gained during pregnancy faster than women who breastfeed. B) Breastfeeding is more convenient than formula feeding, especially for mothers who don't have to leave their babies during the day. C) Formula feeding is less expensive than

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Infancy Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

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breastfeeding. D) Women who breastfeed have higher risks of breast cancer before they reach menopause than women who feed their babies formula. infant formula with breast milk, Topic : Lactation Gradable : automatic

61) ______ C) fish oil D) oxytocin

A) protein B) folic acid

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

62) Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least

_____ seconds to cleanse them thoroughly.

62) ______ C) 60 D) 90

A) 20 B) 40 Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of food-borne illness.

63)

Section : 11.02e Preventing Food-Borne Illness Topic : Public health and nutrition Gradable : automatic

Which of the following statements is true? 63) ______

A) Women who breastfeed have higher risks of breast cancer before they reach menopause than women who feed their babies formula. B) Formula feeding is less expensive than breastfeeding. C) Women who feed their babies formula tend to lose Version 1

the extra body fat gained during pregnancy faster than women who breastfeed. D) Colostrum provides a baby with antibodies from its mother 31

that aren't supplied by commercial formulas.

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Infancy Section : 11.01d Infant Nutrition

Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

64) When not prepared or stored properly, ____ is frequently a source of the toxin produced by Staphylococcus aureus. 64) ______ C) cherry pie D) peanut butter

A) white bread B) egg salad Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02e Preventing Food-Borne Illness Bloom's : 2. Understand Section : 11.02d How Do Pathogens Get Into Your Food? Learning Objective : 11.02.04 Describe signs and symptoms of common

65)

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

Which of the following statements is true? 65) ______

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growth rate increases. D) Snacks have no place in a child's diet.

Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07

Explain the rationale for delaying the introduction of solid foods to i Bloom's : 2. Understand Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for encouraging healthy eating habits a

Topic : Childhood and adolescence Gradable : automatic

66) Jared wants to cook chicken, make a salad, and bake a custard pie, which is made with eggs and milk for his roommates. Jarad and his dinner guests are likely to

experience food-borne illness if he _______.

66) ______ A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator B) marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade C) keeps the pie chilled before serving it

67) Walter is 93 years of age. His _____ is likely to have a negative influence on his nutritional status. 67) ______ A) arthritis B) ethnic background C) frequent socializing with friends and family Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand

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D) daily exercise regimen

Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical

changes that occur during the normal a Topic : Older adulthood

Gradable : automatic

68) Michelle is considering whether she should exclusively breastfeed or formula feed her new baby. To encourage Michelle to breastfeed, you provide some factual

information by telling her that _______.

68) ______ A) many types of bacteria, some of which are healthy kinds, are in human milk as it leaves the breast B) breast milk is an excellent source of vitamin D, fiber, and iron C) her milk will always be the same composition,

Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

regardless of her baby's age D) breastfeeding may reduce her baby's risk of type 1 diabetes in childhood infant formula with breast milk, Topic : Lactation Gradable : automatic

69) The USDA recommends that fresh ground meat be cooked until its internal temperature is at least ______. 69) ______ A) 140 ºF B) 150 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

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C) 130 ºF D) 160 ºF food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

70) Integrated pest management is a conventional farming method that relies on the use of commerical pesticides. 70) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

Learning Objective : 11.03.01 Define all of the key terms in this module. Gradable : automatic

71) Corrina is a 25-year-old pregnant woman. Her need for _____ is 50% higher than before she became pregnant. 71) ______ A) folate B) vitamin D Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

72) Rosie is due to give birth to a girl in February. Before she became pregnant, Rosie weighed 105 pounds, which was in the underweight range for her height. Based on this information, her physician will recommend that she gain

C) calcium D) vitamin C Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

______ pounds during her pregnancy.

72) ______

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C) 48 to 60 D) 18 to 20

A) 28 to 40 B) 38 to 50

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

73) Fatima is in her 5th month of pregnancy. Her diet is poor and she's undernourished because she doesn't have the resources to buy or grow nutritious food. Based on this

information, Fatima is likely to _______.

73) ______ A) deliver a baby with type 1 diabetes B) deliver a baby who has breathing difficulties C) give birth to a high-birth-weight baby

D) give birth at least two weeks later than expected Learning Objective : 11.03.03 Describe how undernutrition during pregnancy and childhood can affect p Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 3. Apply Section : 11.03a Undernutrition Topic : Hunger and food insecurity

74) Carson enjoys cooking, but he wants to reduce the chances that his food preparation practices result in foodborne illness. Which of the following steps can he take to reduce this likelihood? 74) ______ A) Cook foods to proper internal temperatures B) Thaw frozen foods at room temperature

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C) Store raw meat and chicken in the same plastic bag

D) Wipe his hands on a paper towel before preparing food

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

75) ______ is a type of tiny worm that can be transferred to humans who eat raw or undercooked fish. 75) ______ C) Anisakis D) Salmonella

A) Giardia B) Cryptosporidium Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

pathogens that can cause foodbor Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

76) Which of the following United States government agencies regulates the proper use of pesticides? 76) ______ A) Environmental Protection Agency B) Department of Agriculture C) Agricultural Research Service Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02a The Role of Government Agencies in Food Safety

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D) Food and Drug Administration

Learning Objective : 11.02.02 Discuss the government's role in protecting the food supply. Topic : Food safety practices Gradable : automatic

77) Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between _______. 77) ______ C) 20 and 120 ºF D) 60 and 160 ºF

A) 80 and 180 ºF B) 40 and 140 ºF Question Details Bloom's : 1. Remember Learning Objective : 11.02.01 Define all of the key terms in this module. Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.06 Describe ways you can reduce the risk of

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

78) The USDA recommends that egg custard be cooked until its internal temperature is at least _______. 78) ______ A) 150 ºF B) 160 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

C) 180 ºF D) 170 ºF food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

79) Women who breastfeed their newborns are more likely to experience uterine bleeding after delivery than women who give their newborns formula to consume. 79) ______

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⊚

true

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

80) Ruby is due to give birth to a boy in September. Before she became pregnant, Ruby weighed 160 pounds, which was in the overweight range for her height. Based on this information, her physician will recommend that she gain

false

infant formula with breast milk, Topic : Lactation Gradable : automatic

______ pounds during her pregnancy.

80) ______ C) 25 to 35 D) 30 to 40

A) 15 to 25 B) 20 to 30

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

81) Conventional farming creates problems for the environment. An international team of experts proposed some steps to help solve such problems, including _______. 81) ______ A) increasing the use of chemical methods of pest management B) finding ways to increase food production without relying on biotechnological advances in agriculture

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C) increasing the production of grain-fed beef and dairy foods D) reducing food waste by better menu

planning

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Public health and nutrition Learning Objective : 11.03.04 Describe efforts to increase the supply of

82) During her 7th month of pregnancy, Mariah developed a life-threatening complication of pregnancy that's characterized by convulsions. Based on this information,

nutritious food in countries Section : 11.03b World Food Crisis: Finding Solutions Gradable : automatic

Mariah developed _______.

82) ______ C) echolacia D) eclampsia

A) endometriosis B) edema Question Details Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

83) Caregivers should not feed _____ to infants, unless directed by the child's pediatrician. 83) ______ A) formulas that contain DHA B) cereal

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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C) formulas that contain iron D) juice introduction of solid foods to i Topic : Infancy Activity Type : New Gradable : automatic

84) Which of the following food-borne pathogens produces a toxin that can be deadly when consumed? 84) ______ C) Salmonella A) Escherichia coli O157:H7 B) Anisakis

species D) Trichinella

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

85) Most of the people living in a small South African village have access to nutritious foods. Soon after their birth, 10 infants in the village developed severe diarrhea, which resulted in dehydration. After questioning the infants' parents, local public health officials were able to determine the cause

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

of the diarrhea. Based on the officials' findings, the parents were advised to ______.

85) ______ A) give vitamin C and iron supplements to each baby, until the diarrhea subsides B) stop diluting the babies' formula with local well water

Question Details Accessibility : Keyboard Navigation Topic : Food safety practices Bloom's : 3. Apply Section : 11.03d Feeding the World, Protecting Natural Resources

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C) add more fruit juice to the babies' diets D) give each sick child a teaspoon of honey mixed with 1 cup of water Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

86) Food-borne illnesses, such as the stomach flu, generally cause affected people to have "flu-like" signs and

symptoms, such as dry cough and runny nose.

86) ______ ⊚ ⊚

true false

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

87) Impoverished children who live in developing countries have a high risk of dying from _______. 87) ______ A) consuming too much fat and sugar B) being born with diverticulosis C) drinking polluted water Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

D) developing type 1 diabetes

Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

88) Which of the following substances is a lipid that is necessary for the proper development of an infant's nervous system? 88) ______

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C) Hydroxybutyric A) ATP B) Oleic acid

acid D) DHA

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Topic : Infancy Section : 11.01d Infant Nutrition

Learning Objective : 11.01.06 Compare the nutritional composition of infant formula with breast milk, Topic : Lactation Gradable : automatic

89) One step consumers can take to help sustain the environment is to eat more beef, pork, and lamb. 89) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

90)

Learning Objective : 11.03.07 Discuss proposed steps that consumers and farmers can take to help prot Gradable : automatic

Human milk is a rich source of _______. 90) ______ A) fluoride B) arachidonic acid

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation

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C) vitamin D D) iron Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of infant formula

with breast milk, Topic : Lactation

Gradable : automatic

91) _____ stimulates milk production by certain cells in the breast. 91) ______ C) Progesterone D) Estrogen

A) Oxytocin B) Prolactin Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module.

Section : 11.01d Infant Nutrition Topic : Lactation Gradable : automatic

92) Sustainable agricultural methods strive to increase food crop production without using farming methods that harm the environment. 92) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

Learning Objective : 11.03.01 Define all of the key terms in this module. Gradable : automatic

93) Margaret is 91 years of age. Her _____ is likely to have a negative influence on her nutritional status.

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93) ______ A) daily exercise regimen B) annual income C) frequent socializing with friends and family Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.01h Nutrition for Older Adults Learning Objective : 11.01.10 Identify at least three physical changes that

D) ethnic background

occur during the normal a Topic : Older adulthood Gradable : automatic

94) Emma is a 25-year-old pregnant woman. Her need for _____ is 50% higher than before she became pregnant. 94) ______ C) niacin D) calcium

A) iron B) vitamin C

Learning Objective : 11.01.04 List nutrients that may need to be supplemented during pregnancy. Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Pregnancy Section : 11.01b Nutrition in Pregnancy

95) During the first few days after giving birth, the new mother's breasts produce _______. 95) ______ A) prolactin B) colostrum Question Details

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C) oxytocin D) pica Bloom's : 1. Remember Accessibility : Keyboard

Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

infant formula with breast milk, Topic : Lactation Gradable : automatic

96) You can improve your children's eating habits by _______. 96) ______ A) offering soft drinks for snacks or to accompany meals B) encouraging snacking on salted chips and pretzels C) offering fruit for dessert instead of cookies, pies, Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 3. Apply Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

97)

and cakes D) encouraging eating while watching television encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

Human milk is a rich source of _______. 97) ______ A) fluoride B) cholesterol

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

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C) iron D) vitamin D infant formula with breast milk, Topic : Lactation Gradable : automatic

98) Kari is considering whether she should exclusively breastfeed or formula feed her new baby. To encourage Kari to breastfeed, you provide some factual information by telling her that _______. 98) ______ A) breastfeeding can help her lose the body fat she gained during pregnancy B) breast milk contains many types of bacteria, including "healthy" microbes, as it leaves the breast C) human milk has the same composition as infant Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

formula D) breastfeeding can reduce her baby's risk of anemia in childhood

infant formula with breast milk, Topic : Lactation Gradable : automatic

99) Infants are physically ready to start eating solid foods when they _______. 99) ______ A) develop the let-down reflex B) can digest lactose C) have most of their primary teeth Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

D) lose the extrusion reflex

introduction of solid foods to i Topic : Infancy Gradable : automatic

100) Bella is a healthy, physically active young

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woman whose energy requirement is 2750 kcal/day. Based on this information, what would be her daily energy requirement

during her first trimester of pregnancy?

100) ______ C) 2000 kcal D) 2500 kcal

A) 2250 kcal B) 2750 kcal

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

101)

Most American households arefood secure. 101) ______ ⊚ ⊚

true false

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

Learning Objective : 11.03.01 Define all of the key terms in this module. Gradable : automatic

102) Planning weekly menus and reducing portion sizes are steps consumers can take to reduce food waste within their households. 102) ______ ⊚ ⊚

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true false

Question Details Accessibility : Keyboard Navigation Activity Type : New Bloom's : 2. Understand Topic : Hunger and food insecurity Section : 11.03d Feeding the World, Protecting Natural Resources

Learning Objective : 11.03.07 Discuss proposed steps that consumers and farmers can take to help prot Gradable : automatic

103) The USDA recommends that fresh turkey be cooked until its internal temperature is at least ______. 103) ______ C) 145 ºF D) 165 ºF

A) 155 ºF B) 175 ºF Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Food safety practices Learning Objective : 11.02.06 Describe ways you can reduce the risk of

104) Six-month-old Artie has been breastfed exclusively since birth. Zach, another 6-month-old infant has never been breastfed, so he consumes a commercial infant formula that's fortified with iron. Both babies are being cared for in their

food-borne illness. Section : 11.02e Preventing Food-Borne Illness Gradable : automatic

homes. Based on this information, which of the following statements are true?

104) ______ A) Compared to Zach, Artie suffers from more intestinal infections. B) Artie has more respiratory infections than Zach. C) Artie has fewer ear infections than Zach. Question Details Accessibility : Keyboard Navigation Topic : Infancy

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D) Compared to Zach, Artie has a higher risk of food allergies.

Bloom's : 3. Apply Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional

composition of infant formula with breast milk, Topic : Lactation

Gradable : automatic

105) Arabella is due to give birth to a girl in November. Before she became pregnant, Arabella weighed 168 pounds, which was in the overweight range for her height. Based on this information, her physician will recommend that she gain

______ pounds during her pregnancy.

105) ______ C) 10 to 15 D) 15 to 25

A) 20 to 35 B) no more than 5

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

106) _____ is the gradual process of shifting a baby from breastfeeding or bottle feeding to drinking from a cup and eating solid foods. 106) ______ A) Weaning B) Cupping Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

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C) Sparing D) Transitioning introduction of solid foods to i Topic : Infancy Gradable : automatic

107)

Plumpy'nut contains micronutrients and ______. 107) ______ A) coconut, lean ground meat, oil, and honey B) walnuts, milk solids, olive oil, and grape jelly C) peanuts, powdered milk, oil, and sugar

D) almonds, cashews, raisins, and melted chocolate chips Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.03a Undernutrition Topic : Hunger and food insecurity

108) Which of the following federally subsidized food programs is designed to improve the nutritional status specifically of low-income pregnant and breastfeeding women

and their preschool children in the United States?

108) ______ A) Commodity Supplemental Food Program B) Meals on Wheels Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Hunger and food insecurity Section : 11.03c Does Undernutrition Occur in the United States?

C) UNICEF D) WIC Learning Objective : 11.03.05 Identify major federally subsidized food programs in the United States. Gradable : automatic

109) Tammy is a healthy young woman whose energy requirement is 2000 kcal/day. Based on this information, her daily energy requirement would be _____ kcal during her first trimester of pregnancy. 109) ______ A) 2000 Version 1

B) 1800 C) 2200

D) 2400 Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

110) Anita is due to give birth to a boy in June. Before she became pregnant, Anita weighed 215 pounds, which was in the obese BMI range. She should gain no more than ______

pounds during her pregnancy.

110) ______ C) 15 D) 5

A) 10 B) 20

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01c Weight Gain During Pregnancy

111) Tarek cooked dinner for his roommates. The meal included a baked cut-up chicken, fruit salad, and stir-fried rice with mixed vegetables. About 8 hours after eating dinner, Tarek and his roommates experienced nausea, vomiting, fever, chills, and diarrhea. Based on this information, Tarek probably _______. 111) ______ A) allowed the frozen vegetables to thaw before adding them to the rice B) didn't wash the knife that he used to cut up the Version 1

chicken before using it to cut up the fruit C) didn't cook the rice completely, before he 55

added the vegetables to it D) thawed the frozen raw chicken in a covered tray on

the bottom shelf of the refrigerator food-borne illness. Section : 11.02d How Do Pathogens Get Into Your Food? Bloom's : 3. Apply Gradable : automatic

112) Fiona is a healthy young woman whose energy requirement is 2300 kcal/day. Based on this information, her daily energy requirement would be _____ kcal during her first trimester of pregnancy. 112) ______ C) 1800 D) 2300

A) 2000 B) 2200

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

113)

The placenta _______. 113) ______

A) makes essential micronutrients that the embryo/fetus requires for growth and development B) transfers nutrients and oxygen from the mother's bloodstream to the embryo/fetus C) transfers sperm to the egg so fertilization can occur

D) filters viruses and toxins from the mother's bloodstream, preventing them from reaching the embryo/fetus Question Details

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Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01a The Prenatal Period Learning Objective : 11.01.01 Define all of the key terms in this module.

114)

Topic : Pregnancy Gradable : automatic

_____ are often a source of toxoplasma. 114) ______ C) Dry cake mixes D) Unripe tomatoes

A) Cat feces B) Raw bean sprouts

Learning Objective : 11.02.04 Describe signs and symptoms of common food-borne illnesses. Gradable : automatic

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Section : 11.02d How Do Pathogens Get Into Your Food?

115) ______ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork, bear, or seal meat. 115) ______ A) Trichinella B) Anisakis

Question Details Bloom's : 1. Remember Topic : Foodborne illness Accessibility : Keyboard Navigation Learning Objective : 11.02.03 List some common types and sources of

C) Giardia D) Cryptosporidium pathogens that can cause foodbor Section : 11.02d How Do Pathogens Get Into Your Food? Gradable : automatic

116) Version 1

Mandy is a new 57

mother who wants to breastfeed her baby. For her "let-down" reflex to occur, Mandy's brain needs to release ______,

especially when she begins to nurse her baby.

116) ______ C) thyroid hormone D) insulin

A) oxytocin B) estrogen Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Learning Objective : 11.01.01 Define all of the key terms in this module. Activity Type : New Section : 11.01d Infant Nutrition

117) Three days after eating an undercooked hamburger patty at a picnic, Hope experienced intestinal cramps and bloody diarrhea. When Hope became too weak to walk, her roommate took her to the emergency room of a hospital. Hope required treatment for kidney failure. Based on this

Topic : Lactation Learning Objective : 11.01.05 Describe major physical processes involved in lactation and breastfeedi Gradable : automatic

information, which of the following food-borne pathogens was most likely responsible for Hope's serious illness?

117) ______ C) Staphylococcus A) Bacillus cereus B) E. coli O157:H7

Question Details Topic : Foodborne illness Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Objective : 11.02.04 Describe signs and symptoms of common

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aureus D) Trichinella food-borne illnesses. Section : 11.02c Signs and Symptoms of Common FoodBorne Illnesses Gradable : automatic

118) ______ C) cholesterol D) linoleic acid

A) arachidonic acid B) iron Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

infant formula with breast milk, Topic : Lactation Gradable : automatic

119) You can improve your children's eating habits by _______. 119) ______ A) encouraging consumption of toasted cheese sandwiches made with Cheddar cheese and white bread B) encouraging consumption of flavored, sugarsweetened yogurt C) discouraging eating while watching television Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01g Nutrition for a Healthy Childhood Learning Objective : 11.01.08 Summarize practical suggestions for

D) discouraging snacking on peanuts and sunflower seeds

encouraging healthy eating habits a Topic : Childhood and adolescence Gradable : automatic

120) After Ariel gave birth to a healthy baby boy, the physician immediately placed the baby next to Ariel's breast so the infant could begin breastfeeding. This practice _______. 120) ______ A) increases the

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baby's heart rate, reducing his risk of infantile hypertension B) enables the baby's "let-down" reflex to occur, so his gastrointestinal tract will function normally C) reduces Ariel's risk of bleeding excessively after delivery

Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Section : 11.01d Infant Nutrition Learning Objective : 11.01.06 Compare the nutritional composition of

D) suppresses Ariel's metabolic rate, so her body can shift more energy into milk production infant formula with breast milk, Topic : Lactation Gradable : automatic

121) Melissa is a healthy young woman whose energy requirement is 2250 kcal/day. Based on this information, what would be her daily energy requirement during her first trimester of pregnancy? 121) ______ C) 2600 kcal D) 2250 kcal

A) 3050 kcal B) 1800 kcal

Learning Objective : 11.01.03 Classify weight gained during pregnancy according to recommendations th Gradable : automatic

Question Details Accessibility : Keyboard Navigation Topic : Pregnancy Bloom's : 2. Understand Section : 11.01b Nutrition in Pregnancy

122) Impoverished children who live in developing countries have a high risk of dying from _______. 122) ______ A) being born with diverticulosis B) consuming too much added fat and sugar

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C) contacting an infectious disease, especially measles

D) developing an autoimmune disease, including type 1 diabetes

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Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Topic : Childhood and adolescence Section : 11.03d Feeding the World, Protecting Natural Resources

123)

Learning Objective : 11.03.04 Describe efforts to increase the supply of nutritious food in countries Gradable : automatic

Which of the following statements is true? 123) ______

C) Breastfeeding is more economical than formula feeding. D) Formula feeding is more convenient and less costly than breastfeeding.

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124) Which of the following nutrition-related health conditions is common among children in the United States? 124) ______ D) Chronic undernutrition

A) Iron deficiency B) Calcium overload syndrome C) Vitamin C deficiency

Learning Objective : 11.01.09 Identify some major nutritionrelated health concerns facing American c Gradable : automatic

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Activity Type : New Section : 11.01g Nutrition for a Healthy Childhood Topic : Childhood and adolescence

125)

Which of the following statements is true? 125) ______

A) By 2 to 4 months of age, most infants can use their fingers to pick up and chew "finger foods." B) Caregivers shouldn't give popcorn, grapes, and cutup raw vegetables to infants. C) Goat's milk mixed with gelatin water is a suitable Question Details Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

substitute for breast milk. D) It's safe to use honey to sweeten infant foods.

introduction of solid foods to i Topic : Infancy Bloom's : 2. Understand Gradable : automatic

126) Caregivers should not feed _____ to infants.

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126) ______ C) soy-based formulas D) rice cereal

A) formulas that contain DHA B) flavored gelatin water

Question Details Bloom's : 1. Remember Accessibility : Keyboard Navigation Section : 11.01f Infant Nutrition: Solid Foods Learning Objective : 11.01.07 Explain the rationale for delaying the

127) A safe way to thaw frozen meat quickly is to place it in a metal pan and leave it on the kitchen counter until no ice

introduction of solid foods to i Topic : Infancy Gradable : automatic

crystals remain in the meat.

127) ______ ⊚ ⊚

true false

Question Details Accessibility : Keyboard Navigation Topic : Food safety practices Activity Type : New Learning Objective : 11.02.06 Describe ways you can reduce the risk of

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food-borne illness. Section : 11.02e Preventing Food-Borne Illness Bloom's : 2. Understand Gradable : automatic

Answer Key Test name: Schiff3e_TB_Unit 11 1) C 2) C 3) C 4) C 5) C 6) D 7) C 8) FALSE 9) D 10) B 11) A 12) C 13) A 14) D 15) B 16) C 17) A 18) TRUE 19) B Version 1

20) A 21) FALSE 22) C 23) B 24) TRUE 25) A 26) B 27) D 28) A 29) D 30) B 31) D 32) FALSE 33) D 34) B 35) D 36) C 37) C 38) C 39) D 40) C Version 1

41) A 42) A 43) B 44) B 45) A 46) B 47) D 48) A 49) A 50) D 51) B 52) D 53) B 54) C 55) A 56) C 57) C 58) B 59) D 60) B 61) B Version 1

62) A 63) D 64) B 65) C 66) D 67) A 68) D 69) D 70) FALSE 71) A 72) A 73) B 74) A 75) C 76) A 77) B 78) B 79) FALSE 80) A 81) D 82) D Version 1

83) D 84) A 85) B 86) FALSE 87) C 88) D 89) FALSE 90) B 91) B 92) TRUE 93) B 94) A 95) B 96) C 97) B 98) A 99) D 100) B 101) TRUE 102) TRUE 103) D Version 1

104) C 105) D 106) A 107) C 108) D 109) A 110) B 111) B 112) D 113) B 114) A 115) A 116) A 117) B 118) B 119) C 120) C 121) D 122) C 123) C 124) A Version 1

125) B 126) B 127) FALSE

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