NAT160 Seneca Nutrition Course

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tmgalati
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NAT160 Seneca Nutrition Course
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2010-09-29 13:05:59
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nutrition course online answers
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  1. If a food is fortified with vitamins and minerals, information about these nutrients is required on the Nutrition Facts panel.
    true
  2. Ingredients on a food label are listed in descending order according to the number of calories each ingredient contributes.
    false
  3. The food label is an important means of communicating product information to consumers.
    true
  4. Food labels always emphasize only the positive aspects of a product.
    true
  5. A food sold by a small neighbourhood bakery does not need a nutrition label.
    true
  6. There are many ways to identify a food allergen such as "soy" on the ingredients list.
    true
  7. The most common food additives are sugar and salt.
    true
  8. % Daily Value is the percentages of the standard daily intakes obtained from one serving of the food product.
    true
  9. Food additives are listed on the label only if they become part of the food, but not if they affect the characteristics of the food.
    false
  10. The "Serving Size" on the Nutrition Facts panel for bread will always be the same, even though the brand may differ.
    false
  11. Plant foods, but not animal foods, can qualify as organic.
    false
  12. Which of the following is not an approved nutrition claim for disease prevention?
    calcium and hypertension
  13. Since 1998, which of the following substances has been added to refined grain products to reduce the risk of neural tube defects?
    folic acid
  14. There might be a chance that a food item contains egg if the following ingredient is listed on the label:
    albumin
  15. You might think that a food item contains soy if which one of the following ingredient was listed on the label?
    all of the above
  16. Which of the following foods could be labeled "enriched"?
    pasta
  17. Which of the following products would not require a nutrition label?
    a b and c
  18. You can use the information on a food label to do which of these?
    all of the above
  19. fortification is defined as
    the addition of one or more vitamins and/or minerals to a food product
  20. The Nutrition Facts panel of the new food label must routinely provide information about all of the items listed below EXCEPT:
    monounsaturated
  21. Enrichment is defined as:
    the replacement of thiamin, riboflavin, niacin, and iron lost when grains are refined
  22. Which of the following foods could be labeled "fortified"?
    all of the above
  23. If a banana is certified as "organic":
    it has been grown on land free from synthetic fertilizer, herbicides, and pesticides for at least three years.
  24. The food label:
    all of the above
  25. Of the following foods, which must carry a nutrition label?
    a box of fortified cereal
  26. There could be peanuts in a food product if it contains which ingredient on the food label?
    hydrolyzed plant protein
  27. people experiencing anaphylactic shock can be aided with an injection of:
    epinephrine

  28. Anaphylactic shock is

    reduced oxygen supply to the heart due to the body's reaction to an allergen

  29. Which food additive that can cause anaphylactic shock is added to beer, wine and some processed foods?

    sulphites

  30. Which of the following methods for identifying food allergies are considered generally reliable?

    none of the above

  31. Which of the following foods is generally well tolerated by people with lactose maldigestion?

    hard cheese

  32. Common allergic reactions include:

    all of the above

  33. Which of the following widely held beliefs has been scientifically proven?

    none of the above

  34. Which of the following cause(s) a majority of food allergies?

    all of the above

  35. A substance in food that is identified as harmful by the body is:

    a food allergen

  36. Which of the following should be excluded from an infant's first year of life in order to prevent allergic reactions?

    eggs

  37. Proteins the body makes to combat allergens are:

    antibodies

  38. The most common allergic reaction is skin eruptions, such as a rash or hives.

    true

  39. An allergic reaction can occur within minutes or up to 24 hours after ingestion.

    true

  40. The incidence of peanut allergies is increasing.

    true

  41. Lactose is a disaccharide that is broken down into 2 monosaccharide units (galactose + glucose) in the process of digestion.

    true

  42. Anaphylactic shock is a mild allergic reaction.

    false

  43. People can experience an allergic reaction the first time they are exposed to the allergen.

    false

  44. Infants and young children experience food allergies more often than adults.

    true

  45. Food allergies are the same as food intolerances.

    false

  46. A food intolerance may produce symptoms similar to food allergies.

    true

  47. A food intolerance involves the body's immune system.

    false

  48. The Health Protection Branch of Health Canada is continually reviewing food additives.

    true

  49. Some food additives could be eliminated if we were willing to grow our own food or accepted the risks of food spoilage.

    true

  50. The most common food additives are sugar and salt.

    true

  51. The chemical identity of an additive is the same whether it is from a natural source or produced synthetically.

    true

  52. The chemical identity of a food additive depends on whether it is extracted from a natural food or produced synthetically.

    false

  53. The health benefits of eating a diet rich in vegetables and fruit do not outweigh the risk of residues.

    false

  54. The wax coating on produce keeps it looking fresh and appealing but can also seal-in pesticides and other contaminants.

    true

  55. There are no regulations for the use of waxes on fruit and vegetables in Canada.

    false

  56. A food additive is any substance added to food that becomes part of the food or affects its characteristics.

    true

  57. Fortification is the addition of one or more vitamins and/or minerals to a food product.

    true

  58. Unintentional food additives must be listed on ingredient labels.

    false

  59. Additives perform a variety of useful functions in foods that are often taken for granted.

    true

  60. Enrichment is the replacement of thiamin, riboflavin, niacin and iron lost when grains are refined.

    true

  61. In reality, cancer risk from food additives is minimal.

    true

  62. Which of the following has not contributed to the increased use of preservatives?

    people are purchasing fresh foods on a daily basis

  63. Intentional food additives are put in food products for all the following reasons EXCEPT:

    to neutralize toxins.

  64. Our ancestors:

    all of the above

  65. Some food additives could be eliminated if:

    all of the above

  66. Which food additive that can cause anaphylactic shock is added to beer, wine and some processed foods?

    sulphites

  67. The two major intentional food additives are:

    sugar and salt

  68. Which of the following foods may contain sulfites?

    all of the above

  69. All of the following are correct about MSG EXCEPT:

    it is a common ingredient in Italian food.

  70. It is best to keep perishable hot foods hot at over _____o C and cold foods cold under _____o C.

    60?C; 04?C

  71. How much time do pathogenic bacteria need in the Danger Zone to reach dangerous numbers that can cause food borne illness?

    2 hours

  72. Most pathogenic bacteria prefer conditions that are:

    wet

  73. Why do you think it is a good idea to put large quantities of a hot food in smaller containers prior to refrigeration?

    So that the food will cool down quicker to prevent bacterial growth in the center.

  74. When packing raw hamburger patties for a barbecue in the park you should:

    all of the above

  75. The 4 steps to food safety are:

    Separate, cook, clean, chill

  76. Cases of food poisoning can often be traced to:

    all of the above

  77. All of the following are good ideas when sanitizing your hands EXCEPT:

    a and c

  78. A chicken salad sandwich left in the Danger Zone would make a good place for bacteria to grow because:

    all of the above

  79. When purchasing meat it is best to:

    all of the above

  80. Which food is a potential source of food poisoning due to mercury contamination?

    seafood

  81. Potentially hazardous foods are:

    b and c

  82. You pack a lunch to bring to school, but decide to have the cafeteria pizza instead. Later on you want to eat your lunch as a snack. When you come to the chicken salad sandwich, you:

    skip it because it's been in the Danger Zone for more than 2 hours.

  83. Which of the following individuals should not eat fish such as tuna, shark and swordfish due to the likelihood of high levels of mercury in them?

    pregnant women

  84. Effects of food poisoning are generally the most severe in all of the following people EXCEPT:

    healthy adults.

  85. Your mom bought steak at the grocery store, but while unpacking the groceries she received a telephone call. Forty-five minutes later you notice that the meat, wrapped in plastic, is still sitting out. You should:

    put the meat in the refrigerator to keep the bacteria from multiplying.

  86. Bacteria generally grow well in foods that are:

    warm, moist, protein-rich and low in acid

  87. You had buffalo wings delivered. In the morning you discovered you had left the uneaten wings out all night. You should:

    throw them away.

  88. The following statement about bacteria is false:

    Bacteria can be seen with the naked eye.

  89. Each of the letters in "FAT TOM" represent a condition necessary for microorganisms to grow. What do "O" and "M" stand for?

    oxygen and moisture

  90. The Danger Zone is the place where:

    conditions are most favourable for bacterial growth

  91. Which of the following are examples of cross-contamination?

    all of the above

  92. Which of the following practices will help prevent cases of food poisoning?

    All of the above are recommended.

  93. Bacteria wouldn't multiply very quickly on corn flakes because:

    cereal is low in moisture

  94. The most common biological contaminants are:

    viruses and bacteria

  95. Heat from cooking destroys bacteria and toxins.

    False

  96. An orange is an acidic food. It is safe to eat if it is left at room temperature more than 2 hours.

    True

  97. Most cases of food poisoning illnesses are linked to meats, eggs, shellfish and unpasteurized milk.

    true

  98. Bacteria can be transferred from food to people, people to food, and food to food.

    True

  99. Food poisoning is caused by bacteria and viruses only.

    False

  100. Freezing is a good way to kill bacteria present on food.

    False

  101. Foods may become contaminated with microorganisms during shipping.

    True

  102. The contents of canned foods are sterile and will not spoil if left on the shelf for years.

    True

  103. Food is in the Danger Zone if it is held at room temperature longer than 2 hours.

    True

  104. Food borne illness can be transmitted to humans through food.

    True

  105. Most cases of foodborne illness could be prevented if food is handled properly.

    True

  106. Failure to adequately control food temperature is a common cause of food borne illness.

    True

  107. Food borne illness causes flu-like symptoms.

    True

  108. The first signs of illness due to the consumption of contaminated food may appear as soon as several minutes after the food is consumed.

    True

  109. Keeping weight off after losing it is unsuccessful in 90 95% of all cases.

    True

  110. Central body fat stores (giving the apple shape) are easier to lose than lower body fat stores (giving the pear shape).

    True

  111. Satiety, an internal cue to stop eating, can be overridden by appetite, the desire for a specific food.

    True

  112. Cultural definitions of "correct weight" change over time.

    True

  113. Unless an obese person achieves their ideal weight, the risks associated with being obese will not decline.

    False

  114. It does not appear that high-fat diets are more fattening than other types of diets.






    True

  115. Body mass index is weight (kg)2 divided by height (m).

    False

  116. Weight-loss products and services are usually tested for safety before they reach the market.

    False

  117. Calories are not a component of food like vitamins or minerals.

    True

  118. Physical activity is the heat producing energy required to process foods chemically.

    False

  119. Dietary thermogenesis is the energy needed for muscular work.

    False

  120. Losing weight gradually at a rate of two pounds per month is realistic if the goal is to keep the weight off.

    True

  121. Basal metabolism is the energy needed to maintain bodily functions at rest that sustain life.

    True

  122. High-fat foods provide more calories gram per gram than foods that contain primarily carbohydrate or protein.






    True

  123. Calories are generally fattening and lead to weight increases.

    False

  124. Taste and appearance of a food can help you determine the calories in that food.

    False

  125. Most of the initial weight lost on a high-protein diet is due to water excretion.

    True

  126. Most foods contain a mixture of the energy nutrients.

    True

  127. It is important to count calories when attempting to lose weight.

    False

  128. The mark of a successful weight loss program is maintenance of weight loss in the long term.

    True

  129. All of the following are true about high-protein diets EXCEPT:

    they lead to permanent weight loss

  130. Cecilia weighs 120 pounds. Approximately, how many calories does she need daily for basal metabolic processes?

    1200

  131. Weight-for-height tables:

    have been replaced by standards employing the body mass index

  132. All of the following statements about body fat are true EXCEPT:

    Body fat at 1% of a woman's total weight is necessary for survival

  133. Fred had his body mass index (BMI) calculated as 32 by a dietitian. According to this assessment, Fred is:

    obese

  134. Tom plans to lower his calorie intake by 500 calories a day. How much weight can he expect to lose in 1 week?

    1 pound

  135. A waist circumference of less than _____ cm in men or below _____ cm in women is related to decreased risk of heart disease, stroke and type 2 diabetes.

    102; 88

  136. Which of the following is correct about what to expect for weight loss?

    All of the above are to be expected.

  137. Which of the following makes up most of people's need for calories?

    basal metabolism

  138. Which of the following foods contain calories?

    all of the above contain calories.

  139. Anne had her body mass index (BMI) calculated as 17 by a dietitian. According to this assessment, Anne is:

    underweight

  140. Apple-shaped people are at increased risk for which condition(s)?

    all of the above.

  141. A calorie is used to measure:

    energy

  142. Positive energy balance exists during:

    a, b

  143. Which of the following areas where the body may store fat is associated with increased health risks?

    waist

  144. Most of the weight lost initially on a high-protein is:

    water

  145. Obesity is defined as a BMI of:

    30 kg/m2 or higher

  146. Which of the following are small changes in diet that may result in gradual weight loss?

    all of the above.

  147. Martin had his body mass index (BMI) calculated as 28 by a dietitian. According to this assessment, Martin is:

    overweight but not obese

  148. Which of the following is/are related to the increasing incidence of obesity?

    all of the above.

  149. Which type of fat is the easiest to lose?

    fat concentrated in the waist

  150. Calculate the calories in a mystery food that has 3 grams of fat, 2 grams of protein and 17 grams of carbohydrate.

    103

  151. When calories in (eaten) equals calories out (burned), the result is a stable weight. This is called:

    energy balance

  152. What are some ways the body loses water daily?

    all of the above

  153. Which of the following is a benefit of drinking water?

    none of the above

  154. The best source of fluoride is:

    most public water.

  155. For a water to be labeled "spring water" it must be taken from:

    fresh water that forms pools or streams on the surface of the earth.

  156. What mineral is mainly provided by our drinking water?

    fluoride

  157. Which of the following foods provides the least amount of water?

    well-done meat

  158. What are some factors that increase water losses from the body?

    all of the above

  159. Water serves to function in all of the following ways EXCEPT:

    speeds up weight loss.

  160. All of the following are advantages of drinking bottled water EXCEPT:

    it is purer than tap water.

  161. All of the following are signs of adequate hydration status EXCEPT:

    dark yellow urine.

  162. Adults are approximately what percent water weight?

    60

  163. All of the following are symptoms of dehydration EXCEPT:

    hunger.

  164. What benefits can consumption of over 10 cups of fluid provide?

    all of the above

  165. Water safety is considered a top public health priority.

    True

  166. Water is the largest, single component of our diet and body.

    True

  167. A slight water deficiency of only 1 litre will slow your blood circulation and reduce your ability to concentrate.

    True

  168. Most adults require about 4 cups of fluids each day.

    False

  169. A deficiency of water can lead to dehydration.

    True

  170. Water is an essential nutrient.

    True

  171. Mineral water is naturally carbonated.

    True

  172. It is impossible to consume too much water.

    False

  173. Bottled water you purchase is "purer" or better for you than tap water.

    False

  174. Drinking alcohol increases water losses.

    True

  175. A high fibre diet can increase water losses.

    True

  176. Folic-acid-fortified cereals and breads help to decrease the risk of neural tube defects.

    True

  177. Echinacea may prevent motion sickness.

    False

  178. All dietary supplements will have to be tested for safety and effectiveness prior to marketing according to Health Canada's Natural Health Products Regulations.

    True

  179. Osteoporosis is an inevitable part of the aging process.

    False

  180. Little has been known about the safety or effectiveness of the majority of dietary supplements.

    True

  181. Green tea may decrease the risk of certain types of cancer.

    True

  182. Most researchers agree that a daily supplement providing 100% of the Daily Value or less for vitamins and minerals does no harm.

    True

  183. Iron-deficiency anemia in children is related to lasting retardation in mental development.

    True

  184. Cranberry may relieve urinary tract infections.

    True

  185. Most of the calcium in the American diet comes from fruits and vegetables.

    False

  186. A vitamin supplement can cure a deficiency of that vitamin.

    True

  187. There is some evidence that certain vitamin supplements may be important in both the prevention and treatment of certain diseases.

    True

  188. An easy way to tell if a food is high in sodium is whether it tastes salty.

    False

  189. Garlic may reduce elevated blood cholesterol levels and blood pressure.

    True

  190. As long as you take a supplement, it doesn't really matter what you eat.

    False

  191. The preferred treatment for hypertension (high blood pressure) is drug therapy.

    False

  192. The availability of minerals can vary according to what else is consumed with them.

    True

  193. Herbal remedies can be safely used by pregnant or breastfeeding women.






    False

  194. A high-sodium diet can cause a rise in blood pressure in some people.

    True

  195. Herbal remedies always have a positive effect on body processes.

    False

  196. All of the following are considered risk factors for osteoporosis EXCEPT:

    being a male.

  197. Vegans who don't consume fortified soy milk may benefit from which two supplements?

    calcium and zinc

  198. What substance in plants is tightly bound to iron and limits its absorption into the body?

    c and d

  199. Which of the following is a valid reason for consuming vitamin and mineral supplements?

    none of the above

  200. Anyone experiencing significant blood losses would benefit from which supplement?

    iron

  201. Calcium is involved in the following functions:

    all of the above

  202. The least calcium is absorbed into the body from which food?

    dried beans

  203. What would you tell someone who is eating a cheeseburger, french fries, and a milkshake for lunch, but insists that their diet is healthy enough because they take vitamins daily?

    Their risk of heart disease from such a high-fat diet is not lowered by taking vitamins.

  204. Which of the following factors may influence whether negative side effects from an herbal supplement occur?

    all of the above

  205. Which food(s) would be the best to avoid if you want to limit sodium in your diet?

    c and d

  206. Salt-sensitive people often develop _____ when their diets are high in salt.

    high blood pressure

  207. Women tend to consume too little calcium because of which of following reasons?

    all of the above

  208. Which of the following is/are the best ways to treat mild hypertension?

    a and b

  209. Most of the body's iron supply is found in:

    hemoglobin.

  210. Which of the following is an inherited tendency to absorb too much iron?

    hemochromatosis

  211. All of the following are risk factors for hypertension EXCEPT:

    height.

  212. Which nutrient when taken before and in early pregnancy prevents a majority of cases of spinal cord malformation in newborns?

    folate

  213. Which foods are the richest sources of iron?

    liver, beef, prune juice

  214. What would you recommend to someone who wants to lose weight?

    Lower your intake of food and increase your activity level.

  215. Even though it is possible and recommended to obtain needed vitamins and minerals from the foods we eat, who do you think may benefit from a multivitamin and mineral supplement?

    all of the above

  216. Even though it is possible and recommended to obtain needed vitamins and minerals from the foods we eat, who do you think may benefit from a multivitamin and mineral supplement?

    all of the above

  217. Symptoms of iron-deficiency anemia include all the following EXCEPT:

    increased energy.

  218. The "goodness" of a diet depends on its:

    all the above and more

  219. What are some conditions that lead to iron deficiencies?

    all of the above

  220. Which vitamin will increase the absorption of iron when included in the same meal?

    vitamin C

  221. All of the following are true concerning prebiotics and probiotics EXCEPT:

    Prebiotics are alive.

  222. All of the following are correct about the DASH diet EXCEPT:

    It focuses on salt restriction.

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