Study Guides (238,097)
Canada (114,917)
Nutrition (303)
NUTR 2050 (36)

Midterm questions.doc

23 Pages
Unlock Document

University of Guelph
NUTR 2050
Tad Mc Ilwraith

Unit 1 Nutrition Basics Sample Multiple choice _____ 1. Which of the following are considered to be essential nutrients? a. Water b. Cholesterol c. Linoleic and alpha-linolenic acid d. All the above e. a and c only _____ 2. The general term that describes recommended intake levels of nutrients (reference standards) for planning and assessing diets in all healthy persons is: a. Adequate Intake Levels. b. Tolerable Upper Limits. c. Essential Nutrients. d. Dietary Reference Intakes. _____ 3. The Estimated Average Requirement (EAR) means: a. an intake level that meets the nutrient needs of 98% of healthy people. b. an intake value that meets the nutrient needs of half the healthy individuals in a group. c. the upper limits of a nutrient compatible with health. d. the nutrient intake standards for healthy people. e. that this is a tentative RDA. _____ 4. The recommended fat intake is _____ of total Calories. a. 20-35% b. <30% c. 40-50% d. 45% e. Recommended fat intake is unlimited as long as you choose healthy fats to eat. _____ 5. Which of the following combinations do NOT represent complete proteins? a. Grains and seeds b. Grains and legumes c. Seeds and legumes d. Soybeans _____ 6. A food label ingredient list reads: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would contribute the greatest amount of WEIGHT in that food? a. Salt b. Sugar c. Wheat flour d. Cornstarch e. Vegetable shortening 1 _____ 7. All of the following statements about food labels are true EXCEPT: a. they can be used by consumers to select foods with less fat, sodium, and cholesterol. b. they appear on almost all multiple-ingredient foods. c. they have standard serving sizes listed. d. they contain information about the amount recommended for ingestion each day. e. All of the above ARE true. _____ 8. After class, you go to Jamba Juice and get an Orange-a-Peel smoothie that contains the following nutrients: 9 g of protein, 102 g carbohydrate, and 1 g of fat. How many total Calories does this provide? 9+36+ a. 299 b. 399 c. 448 d. 453 e. 546 _____ 9. Based on your calculations in question #8, what is the % fat in the meal? a. 2% b. 10% c. 15% d. 20% e. Need more information _____ 10. Which of the following is NOT true about the development of nutrient deficiencies or toxicities? a. Nutrient deficiencies begin with a prolonged period of marginal dietary intake. b. Cell processes change because of high blood levels. c. Organ functions change and physical signs appear. d. Returning dietary intake to normal can reverse all physical signs. _____ 11. A 65 year old was buying an iron supplement for her weak blood. She asked the pharmacist what amount was the greatest amount of iron she could take every day. What reference standards could the pharmacist use to provide the best recommendation? a. RDAs b. RDIs c. ULs d. EARs _____ 12. Which of the following vitamin(s) act(s) as antioxidants in the body? a. vitamin C b. vitamin E c. beta-carotene d. all of the above e. a and b only _____ 13. Adults are approximately _____ water by weight. a. 20-30% b. 40-50% c. 50-60% d. 60-70% e. 70-80% 2 _____ 14. The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure proper functioning of cells is known as: a. regulation. b. homeostasis. c. energy balance. d. cellular respiration. e. none of the above _____ 15. Secondary malnutrition may be precipitated by: a. a poor diet. b. a disease state. c. a surgical procedure. d. all of the above e. b and c only _____ 16. Nutrient dense can be defined as: a. good sources of nutrients that are low in Calories. b. low amounts of nutrients that are high in Calories. c. good sources of nutrients that are high in Calories. d. eating a variety of foods. e. none of the above _____ 17. Which of the following would NOT be considered one of the four components of nutrition assessment? a. Anthropometric assessment b. Biochemical testing c. Clinical examination d. Initial evaluation e. Diet history _____ 18. Inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as the: a. diet history. b. anthropometrics. c. biochemical testing. d. clinical examination. e. initial evaluation. Use the following information to answer questions 19-22. Jill is a very active teenager who has been maintaining her current weight of 125 pounds. Her average daily macronutrient intake consists of 250 g carbohydrate, 100 g fat, 30 g saturated fat, and 50 g protein. _____ 19. How many Calories from carbohydrates is Jill consuming daily? a. 750 b. 1000 c. 1750 d. 2250 3 _____ 20. Jills percentage of energy intake from carbohydrate is: a. 12%. b. 25%. c. 48%. d. 57%. e. 65%. _____ 21. Is this within the Acceptable Macronutrient Distribution Range for carbohydrate intake? a. Yes b. No _____ 22. Jills percentage of energy intake from saturated fat is: a. perfect, less than the recommendation of 10%. b. average, at exactly 10%. c. higher than the recommendations at 13%. d. extremely high at 30% of the recommended amount. _____ 23. Which of the following groups of people would be considered most appropriate to recommend a dietary supplement to? a. Pregnant women b. People with poor or monotonous diets c. Lacto-ovo vegetarians d. all of the above e. a and b only _____ 24. Which of the following nutrients is considered nonessential? a. vitamin C b. iron c. cholesterol d. potassium e. vitamin E _____ 25. An example of a functional food would be: a. lactose-free milk. b. egg beaters. c. orange juice with vitamin D added. d. all of the above e. a and c only _____ 26. Which of the following food groups would give a person a high amount of probiotics in their diet? a. Onions, garlic, wheat, barley b. Soy sauce, tempeh, miso c. Buttermilk d. All of the above e. b and c only Short Answer Questions 1) Primary-Aimed at disease prevention and nutrition awareness-no disease yet Secondary-Aimed at trying to identify diseases in their early stages and catch those at risk who dont know they have it or are at risk. Tertiary-Aimed at rehabilitating those who already have the disease and returning them to optimal functioning for them with the disease. 2) Too little nutrients causes deficiencies such as too little Vit C causes bleeding gums and delayed healing of wounds also too little Vit A can eventually cause irreversible blindness. With too little nutrients from the 4
More Less

Related notes for NUTR 2050

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.