Nutrition Unit 1

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Shak
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267482
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Nutrition Unit 1
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2014-03-22 15:49:56
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Nutrition
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Nutrition Unit 1 Quiz
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  1. A subclinical nutrient deficiency is defined as one that
    is in the early stages.
  2. Of the ten leading causes of illness and death, how many are associated directly with nutrition?
    4
  3. Which of the following is NOT classified as a macronutrient
    calcium
  4. A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. Your reply should be:
    The RDA because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.
  5. The RDA for nutrients are generally
    designed to meet the needs of almost all healthy people.
  6. Which of the following CANNOT add fat to the body
    inorganic nutrients.
  7. Which of the following is an example of a macronutrient
    protein
  8. Which of the following is an organic nutrient
    fat
  9. How much energy is required to raise the temperature of one kilogram (liter) of water to 1 degree C
    i kilocalorie
  10. Which of the following is a purpose of both the RDA and Adequate Intake (AI)
    setting nutrient goals for individuals
  11. all of the following features are shared by the RDA and the AI EXCEPT
    neither is useful for evaluating nutrition programs for groups of people.
  12. Inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as
    physical examination
  13. All of the following are examples of functional foods EXCEPT
    regular white bread
  14. RDAs may be used to
    assess dietary nutrient adequacy for individuals.
  15. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30g of fat. Approximately what percentage of the total energy is contributed by fat?
    19
  16. Which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people.
    registered dietician
  17. What type of deficiency is caused by inadequate absorption of a nutrient
    secondary
  18. Which of the following nutrients does NOT yield energy during its matabolism.
    vitamins
  19. Factors known to be related to a disease but not proven to be causal are called
    risk factors.
  20. Which of the following is a result of the metabolism of energy nutrients
    energy is released.
  21. What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?
    755
  22. As a registered dietician at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. Which of the following are the most useful parameters for the nutrition assessment of individuals?
    Historical information, anthropometric data, physical examination, laboratory tests.
  23. A parent who offers a child a favorite snack as a reward for good behavior is encouraging a food behavior known as
    positive association
  24. For which of the following titles, by definition, must the individual be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics?
    Registered dietician
  25. Gram for gram, which of the following provides the most energy
    Fats
  26. Which of the following leading causes of death in the U.S. does NOT bear a relationship to diet?
    Pneumonia and influenza
  27. Nonnutrient substances found in plant foods that show biological activity in the body are commonly known as
    phytochemicals
  28. A person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying
    emotional eating
  29. Your friend Carrie took a daily supplement of vitamin C and stated that she felt a lot better. Her experience is best described as an
    anecdote
  30. Which of the following describes the legal limitations, if any, for a person who disseminates dietary advice to the public?
    A license to practice as a nutritionist or dietitian is required by some states.
  31. Which of the following represents a rationale for DRI energy recommendations
    Because of a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake.
  32. Which of the following is an anthropometric measure?
    body weight
  33. Which of the following nutrient sources yields MORE than 4 kcalories per gram
    plant fats
  34. The 5 most common causes of death today in the U.S. include all of the following EXCEPT
    suicide
  35. What is the benefit of using placebos in an experiment?
    all subjects receive a treatment
  36. What does the Tolerable Upper Intake Level of a nutrient represent
    The maximum amount from all sources that appears safe for most healthy people.
  37. RDAs are based on the
    Estimated average requirement
  38. Which of the following factors makes the greatest contribution to deaths in the U.S.
    tobacco
  39. What is the benefit of using controls in an experiment
    The subjects are similar in all respects except for the treatment being tested.
  40. Which of the following most accurately defines the term organic
    substances with carbon-carbon or carbon-hydrogen bonds.
  41. Which of the following is NOT among the consequences of making poor food choices
    when made over just a single day, they exert great harm to your health
  42. To identify early-stage malnutrition, a health professional would use which of the following parameters?
    laboratory tests
  43. Which of the following statements defines the association between a risk factor and the development of a disease
    the presence of a factor such as heredity can be modified to lower the risk of degenerative disease
  44. When consumed in excess, all of the following can be converted to body fat and stored EXCEPT
    vitamin C
  45. The amount of a nutrient that meets the needs of about 98% of a population is termed the
    RDA
  46. A person who assists registered dietitians has the formal title of
    dietetic technician

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