NUTR 2050 Study Guide - Midterm Guide: Jamba Juice, Vitamin B12, Dietary Supplement
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Unit 1 – Nutrition Basics
Sample Multiple choice
_____ 1. Which of the following are considered to be “essential” nutrients?
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
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.
e. Recommended fat intake is unlimited as long as you choose “healthy” fats to
_____ 5. Which of the following combinations do NOT represent complete proteins?
a. Grains and seeds
b. Grains and legumes
c. Seeds and legumes
_____ 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
c. Wheat flour
e. Vegetable shortening
_____ 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
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
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+
_____ 9. Based on your calculations in question #8, what is the % fat in the meal?
e. Need more information
_____ 10. Which of the following is NOT true about the development of nutrient deficiencies
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
_____ 12. Which of the following vitamin(s) act(s) as antioxidants in the body?
a. vitamin C
b. vitamin E
d. all of the above
e. a and b only
_____ 13. Adults are approximately _____ water by weight.
_____ 14. The balance of fluids, nutrients, gases, temperature, and other conditions needed
to ensure proper functioning of cells is known as:
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
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.
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?