exam 1 Gerber

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Nutrition and Food Sciences
NFS 207
Linda Gerber

NFS 207 EXAM 1, DR. GERBER FALL 2013 **Directions** NEITHER CELL PHONES, PDA’S NOR COMPUTERS MAY BE USED FOR ANY PURPOSE DURING THE EXAM ▪ Put all books and notes under your seat. ▪ You should have only a pencil(s), a calculator (optional), and your picture ID on your desk . You may start the exam as soon as you receive it. ▪ Fill out the answer sheet: ▪ Name on front page ▪ Name and STUDENT ID on back (fill in the bubbles) 1. Which food taste is one that will very often determine the decision to choose a food? a. sour b. bitter c. sweetness d. none of the above 2. Which of the following emotions have not been demonstrated to have an impact on the consumption of food? a. Boredom b. Depression c. Excitation d. All of the above 3. Which of following nutrients are organic? a. Carbohydrates b. Lipids c. Proteins d. All of the above 4. Which of the following nutrients has the lowest amount of energy per gram? a. Carbohydrate b. Fat c. Protein d. Water 5. After breaking down the bonds of many nutrients to result in energy, when this energy is in excess of what the body needs to function: a. It is stored in the body b. It is excreted as fecal waste c. It is excreted as urinary waste d. None of the above 6. What is the function of many of the vitamins? a. Provide structure b. Facilitate energy release c. Provide a medium for body activities d. Provide energy 7. What is the most significant function of water in the body? a. Facilitates energy release b. Provides energy c. Provides a medium for nearly all body activities d. Essential for use of vitamins 8. The science of nutrition is based upon which of the following sciences? a. Biology b. Biochemistry c. Physiology d. All of the above 9. Which of the following would not be included in the category, “Experimental Studies”? a. The effects of a treatment upon human subjects living in a controlled environment b. The use of animals as models for humans with a particular disease c. Laboratory-based cellular studies d. Evaluating populations for a relationship to a disease or condition in those populations 10. What value does “peer review” have in the believability of published research? a. Peers evaluate the validity of the methods used b. Peers evaluate the validity of the conclusions drawn by the author(s) c. Both of the above d. Neither of the above 11. The DRI that represents recommendations to meet the needs of most healthy people is called the: a. RDA b. EAR c. AI d. UL 12. What DRI represents the average dietary energy intake to maintain energy balance? a. Established Energy Requirement b. Estimated Energy Requirement c. Estimated Exercise Requirement d. None of the above 13. What is one of the purposes of establishing the AMDR for energy-yielding macronutrients? a. To establish an acceptable range of intake for carbohydrate, fat and protein b. To establish an upper level of energy intake to discourage overeating c. To prevent toxicity d. To reduce the risk of acute diseases 14. Which of the following is a common symptom of malnutrition brought about by deficient intake of nutrients: a. Skin rashes b. Visual disturbances c. Low bone density d. Hypertension 15. Out of the 10 leading causes of death in the United States, which of the following is not associated with diet? a. Heart Disease b. Cancer c. Chronic lung diseases d. Diabetes mellitus 16. What is the name of the diet-panning guide used by Americans which has 9 areas of recommendations: a. Dietary Guidelines for Americans b. Diet-Planning Guide for Americans c. United States Dietary Guidelines d. None of the above 17. One of the diet planning principles is “adequacy”. The implications of this principle is that dietary “adequacy” should provide: a. Adequate nutrients for healthy people b. Excess energy for healthy people c. Both of the above d. Neither of the above 18. Dietary Guidelines for Americans is intended to promote health and reduce chronic disease by giving recommendations covering what areas? a. Diet b. Physical activity c. Both of the above d. Neither of the above 19. The current USDA food guide is presented and explained at which website : a. www.mypyramid.gov b. www.mypie.gov c. www.choosemyplate.gov d. www.myplate.gov 20. Typically, serving equivalents for fruits and vegetables as used in the USDA Food Guide are in: a. Grams b. Ounces c. Cups d. Milliliters 21. Compared to the ideal amount of the various food groups in the USDA Food Guide, the group that is consumed the closest in relationship to the ideal is: a. Vegetables b. Fruits c. Milk (dairy foods) d. Protein Foods 22. If the levels of nutrients in enriched bread are compared to whole-grain bread, which of the following nutrients are found at roughly similar levels? a. Iron b. Thiamin c. Niacin d. All of the above 23. What is the current major use of the exchange lists? a. Energy intake control b. Diabetes control c. Hypertension control d. Promote micronutrient intake 24. Which of the following products do not require a food label? a. Restaurant menu items for which the restaur
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