Question

a) Which of the following nutrients does NOT provide energy?

A. protein

8. vitamins

C. carbohydrates

D. fat

b) Which of the following is recommended for a healthy diet? A. Reduce dietary fiber intake.

B. Consume less than 10 % of total calories from saturated fat.

C. Emphasize simple carbohydrates over complex carbohydrates.

D. Minimize consumption of mono-unsaturated fats.

c) Which is true about complex carbohydrates?

A. They are high in calories and lead to weight gain.

B. They should comprise the bulk of your diet.

C. They are removed in most processed food.

D. They promote cholesterol formation.

d) The average intake of dietary fiber is much lower than the recommended amount of g/day. A. 15-20

B. 25 · 35

C. 35-45

D. 45-50

e) All of the following are considered "fat-soluble" vitamins EXCEPT

A. A.

B. B.

C. E.

D, K.

f) Monounsaturated fats are found in high concentrations in which type of oil?

A. soybean

B. olive

C. sunflower

D. safflower

g) What type of fat is created when hydrogen is added to liquid oil?

A. benecol fats

B. polyunsaturated fats

C. monounsaturated fats

D. trans fats

h) Fats that are liquid at room temperature are known as

A. hydroxylated.

B. glycogenated.

C. unsaturated.

D. saturated.

i) The nine basic amino acids that the human body cannot produce and must be obtained from food sources are known as

A. amino acids.

B. cellulose.

C. essential amino acids.

D. animal protein.

[) Which range reflects the RDA for protein?

A. 10-35 %

B. 20-55 %

C. 20-30 %

D. 40-50 %

k) Which of the following fats have the ability to produce cholesterol?

A. monounsaturated fats

B. polyunsaturated fats

C. saturated fats

D. phytoestrogens

1) The simple building blocks that make up protein are known as

A. glucose.

B. amino acids.

C. fatty acids.

D. cholesterol.

m) Which of the following is a plant source of omega-3 fatty acids?

A. Walnuts

8. flaxseeds

C canola of

D. all of the above

n) What type of food should be avoided to help reduce the intake of sodium?

A. trans fats

B. dairy products

C. processed food

D. whole grains

o) When setting goals for weight/fat loss or gain, it is best to set

A. lofty goals so that you will always strive for your best.

B. moderate goals that challenge you under pressure.

C. small goals that seem realistic to accomplish.

D. a specific outcome goal for desired weight.

P) What is a key reason why physical activity should be combined with diet for weight loss (instead of relying on diet alone)?

A. It reduces bloating and water retention.

B. It reduces the metabolic rate.

C. It prevents the loss of lean muscle tissue.

D. It prevents calcification of bones.

q) The best dietary guideline for reducing body fat is to

A. eat no fat.

B. eliminate meat.

C. eliminate breakfast.

D. moderately reduce caloric intake.

r) Hunger is best described as a A. good appetite.

B. craving for a food.

C. rumbling in your stomach.

D. physiological need for sustenance.

Answer 1

1. All the nutrients supply energy in some form including carbohydrates, protein and fats but vitamins are the nutrieints that do not supply direcr energy and thus, are not a form of energy supplying nutrient.

2. Healthy diet is influnenced by high fiber intake, comsumption of mono unsaturated sugars and increased complex carbohydrates. The optioc B that is reducing 10 percent consumption of saturated fats is the evident recommendation for healthy diet.

3. Complex carbohydrates are usually used as a bulk of diet and to reduce weight and do not provide evidence of raising cholesteril levels. So, the option C that is they are removed in most processed food ia true.

4. Daily intake that human tales of dietary fiber is 10 to 15 mg per day but the recommended range of intake is 25 to 35 gm per day